Enchilada Stacks

 I don’t typically like corn tortillas, but in this case, it really worked well.
Enchiladas just got a makeover!  Forget rolling, try stacking! You are gonna love it!

Enchilada Stacks

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Enchilada Stacks

  • 3 packages (8 Ounces Each) Frontera Red Chile Enchilada Sauce
  • 12 whole Corn Tortillas
  • 2 pounds Ground Beef
  • 16 ounces, weight Mexican Blend Cheese
  • 1 whole Medium Onion, Finely Chopped
  • 10 ounces, weight Refried Beans
  • ½ cups Taco Sauce
  • For Topping: Diced Tomatoes, Guacamole, Sour Cream, Lettuce And Cilantro

Cook ground beef with half chopped onion and salt and pepper to taste. Drain and set aside.
Heat beans and combine with 1/2 cup or more taco sauce to thin. Keep warm.
Pour out 3 packets of Frontera Red Chile Enchilada Sauce into a shallow bowl for dipping tortillas.
Dip a corn tortilla in Enchilada sauce and place on a large cookie sheet covered in foil, or a Pampered Chef bar pan will do nicely.
Spread a layer of refried beans on dipped corn tortilla, and top with a small handful of cheese and 1 t. remaining chopped onion.
Dip second corn tortilla in Enchilada sauce, and lay it on top of the bean and cheese layer. Top with crumbled hamburger and a generous amount of cheese.
Dip third corn tortilla in Enchilada Sauce and press on top.
Your first stack is done, repeat this process until you have 6-8 Enchilada Stacks.
Bake at 350* for 20 minutes, or until you see its heated and cheese is starting to melt.
While this bakes, prepare toppings for your Stacks.
Serve piping hot from the oven, and let everyone “decorate” theirs as they see fit.



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