1 Picture
Ingredients
- Ingredients for 3 stacks of 5-tortilla each.
- 15 corn tortillas (fresh or canned)
- 1 large (super-large) can Old El Paso Enchilada sauce
- 1 can kidney beans
- 3 tablespoons dehydrated minced onions
- 1 pound sharp cheddar cheese
- Canola oil
- Serving Toppings
- Sliced lettuce
- 1 can Olives sliced
- Fresh diced onions
- sour cream
Details
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Preheat oven to 325°F degrees.
Soak minced dehydrated onion in water.
Grate cheddar cheese in food processor
Heat enough canola oil in large frying pan to cover several tortillas at one time.
Set out in an assembly line fashion the following:
- Grated Cheese
- Drained and washed kidney beans
- Drained onions
- Enchilada sauce
Heat tortillas in oil until stiff and place on baking sheet. (Heat enough for number of stacks you are making) (Be careful not to let the oil get too hot and smoke.) To each tortilla add cheese, beans, onion and sauce. Repeat until you have added 5 tortillas to the stack.
Bake in oven 30 minutes or until cheese has melted.
Serve with sliced lettuce, sour cream and olives on top.
Review this recipe