Stacked Enchiladas

Meat mixture:
2 pounds hamburger meat
1 medium onion, chopped
2 cloves garlic, chopped
1 can Rotel tomatoes
Sauce mixture:
2 packages enchilada mix
Two 6-ounce cans tomato paste
3 cups water
1 pound Cheddar cheese
1 pound Monterey Jack cheese
One 8-ounce package cream cheese
l0 flour tortillas

Preheat oven to 350F. Brown hamburger onions and garlic. Add a small amount of water and drain.

Add can of tomatoes and simmer. Mix in seperate pan ingredients for sauce mixture and simmer. Grate Cheddar and Jack cheeses together. Cut cream cheese into small pieces. In a shallow baking dish place two four tortillas.

Spead several spoonfuls of meat mixture on top of each tortilla. Follow with layer of grated cheeses and pieces of cream cheese; then follow with several spoonfuls of sauce. Repeat layers ending with an extra layer of grated cheese on top. Bake for 30 minutes. When done, cut each stack into quarters.

Serves 4.

Return To:

Cajun Country -- New Iberia, Louisiana