Easy Peasy Stacked And Cheesy Enchiladas |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Every once in while (well, quite often, actually) I like to take a traditional recipe and tweak it using something not the norm for it. I came up with this last night. A lot easier (and cleaner) than rolling stuffed tortillas. Ingredients:
tequila/lime chicken sausage (i buy amilu's from costco) i only had 4, but 5 would be better |
1/2 cup chopped onion (sweet or yellow) |
1 7oz. can chopped fire roasted chiles (the hot ones, but you can use mild) |
1 10oz. can enchilada sauce (i like the medium or hot if you can find it) |
1 7 3/4 oz. el pato mexican tomato sauce (found in mexican aisle or tomato sauce aisle) |
4 oz. cream cheese - i use light (neufchatel) |
bunch of shredded cheese, any kind you like (i used mexican blend - cheddar/jack) |
small corn tortillas (or flour, if you prefer) i used 8 |
Directions:
1. Slice sausage lengthwise twice and then dice across
2. Chop onion and add with sausage to large frying pan
3. Brown (sausage is already cooked) stirring occasionally with onion just till softened a little
4. Add 1/2 the can of enchilada sauce and all the El Pato, along with the chiles
5. Gradually blend in the cream cheese
6. Pour a little of the enchilada sauce into your casserole dish
7. Add (depending on the shape of your dish) two tortillas (see pic in step-by-steps)
8. Add some of the sausage mixture, then some of the cheese
9. Continue stacking with another - tortillas, sauce, and cheese (I made it to 4 stacks)
10. Pour rest of enchilada sauce from can over the dish covering any tortillas that are bare
11. Top with cheese (as much as you like)
12. Bake uncovered in 350* oven for approximately 40 minutes or until bubbly and browned a little
13. ENJOY!
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