Ingredients:
10 corn tortillas
1 1/2 cups enchilada sauce ( (My recipe #103297))
oil, for frying tortillas
1/2 cup sharp cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1/2 cup asadero cheese, grated
1 1/2 cups green onions, whites and light green, chopped
Directions:
Preheat oven to 350 F.
Combine the cheeses, mix well.
Heat sauce in a pan big enough to dip the tortillas into.
In a seperate pan heat oil and lightly fry the tortillas’til soft.
When first tortilla is done dip it into the heated sauce and place it in an ungreased casserole dish.
Scatter 2-3 Tablespoons of the cheese mixture on it.
Add 3 Tablespoons of Onions and 3-4 Tablespoons of the heated sauce.
Repeat with remaining tortillas, cheese, onions and sauce.
Pour remaining sauce over the stack and top with remaining cheese.
Bake 20-25 minutes until hot thorough out.
Cut into wedges to serve.
Servings: 4-6
Time preparation: 40 min.
Time total: 65 min.