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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have made several changes to it. If you want a mild spice go with mild enchilada sauce. I use 1/2 mild and 1/2 hot as we like things spicy. The kids request this often! Ingredients:
16 ounces sour cream |
3/4 lb shredded monterey jack cheese (i use mexican blend) |
1 (20 ounce) can red enchilada sauce |
18 (6 inch) corn tortillas |
1 (14 1/2 ounce) can diced tomatoes with jalapenos (can use green chilies for milder) |
1 (14 1/2 ounce) can refried beans |
1 medium onion, chopped |
1 teaspoon minced garlic |
Directions:
1. Preheat oven to 350 degrees F (175 degress C).
2. In a bowl combine sour cream, onion, totatoes, refried beans, garlic and 3/4 of the cheese.
3. Into a 9x13 pan pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. I ususally top with a sprinkle of cheese.
4. Bake 20 - 30 minutes. Cut into squares and serve. I serve with salad and crusty bread.
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