This Stacked Enchilada Casserole has been a traditional Baca family favorite for decades. The best part is cold leftovers the next morning!
- 4½ cups Signature Red Chile Sauce see recipe
- 12 BUENO® Corn Tortillas
- 1 cup chopped onion
- 1 cup cheddar cheese shredded
- Shredded lettuce for garnish
- diced tomato for garnish
- Heat the red chile sauce.
- Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
- Place four of the dipped tortillas side by side in a shallow dish (9" x 13" x 2"). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
- Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.
Option: You may substitute 2-16 oz. jars BUENO® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.