![[WetLeather]](/images/smallwet2.gif)
| Name: | Stacked Burritos or Enchiladas | Contributor: | Ellen Carrico |
|---|---|---|---|
| Description: | Extra-simple lasagna-like dish of tortillas and cheese with sauce | Posted: | 1999-07-06 |
| Key words: | tortillas, cheese, casserole, chicken | Category: | Main Dishes |
| ID: | 346 | Updated: | 2006-04-09 00:26:24 |
| Ingredients: | flour or corn tortillas
chicken spring onions enchilada sauce cheese |
||
| Preparation: | In an ovenproof pan (the round, covered Pyrex dishes work well) that you have lightly coated with pan spray of your choice:
Put in a layer of flour or corn tortillas. Top the tortilla(s) with chicken (thighs cook very quickly in the microwave), thinly sliced spring onions, a generous amount of the sauce and cheese of your choice (somewhat sparingly for middle layers). Keep layering to the top of the dish. Do not put the cheese on the final layer, but do be extra generous with the sauce. Cover the baking dish with foil and bake at least 45 minutes at 325 degrees (baking time varies with the number of layers). Uncover, raise the oven temperature to 375, sprinkle generously with the last of your cheese mixture and cook until the cheese is melted. If you can wait a while for it to solidify (as you would with lasagna), it helps it stay together when you serve it. Cut into wedges for serving. As always with dishes like this - it tastes better the 2nd day. |
||
| Notes: | Data entrant's note: I'm guessing "cheese" would be something melty like jack or mozarella. Pepper jack would probably be awesome. Queso Fresco would likely also work and be tasty, or the kind of "for Enchilada" cheese that you can get (depending where you shop) in the same section of the dairy case with other Mexican-style cheeses. | ||
| Equipment: | |||