Stacked Enchilada Bake

Hello all!

I am so excited to be a part of this blog. I love sharing recipes and finding new ones.

Here is what I made for dinner last night.

Stacked Enchilada Bake
6 servings

12 corn tortillas (5-6 inches in diameter), torn into bit size pieces
2 cans (15-16 oz. each) Amy's vegetarian chili
1 can (10 oz.) enchilada sauce
1 1/2 cups shredded Jack cheese
3 med. green onions
1 small can of sliced black olives

Heat oven to 400 degrees. Grease 2 quart casserole.
Place half of the tortillas pieces in casserole; top with one can of chili. Repeat layers. Pour enchilada sauce over chili and tortilla pieces. Sprinkle with cheese. Top with green onions and olives. Bake uncovered about 20 minutes, or until bubbly around edges. Serve with sour cream.

This is so great because you can add or subtract any ingredients. I love make this instead of regular enchiladas because it is so easy.

Enjoy.