Serves: 6
Total Calories: 254
1. Combine tomato sauce, onion, chili powder, salt, cumin and garlic powder in a saucepan simmer, covered, 15 minutes.
2. Spread 1/4 cup sauce in the bottom of a greased 9-inch-square baking pan top with a tortilla.
3. Spread tortilla with 2 tablespoons sauce sprinkle with 2 rounded teaspoons cheese.
4. Repeat layering with remaining tortillas, sauce and cheese, ending with cheese.
5. Bake, uncovered, in preheated 350'F. oven 20 minutes, or until hot.
6. Remove tortilla stack to a serving platter spoon sauce remaining in pan over the top.
7. Cut into wedges to serve.
This Cheese Enchilada Stacks recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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