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Stacked Enchilada Bake

Ingredients
  • 12 5-6-inch corn tortillas, torn into, bite size pieces
  • 2 15 oz. can chili beans in sauce, undrained
  • 1 10 oz. can enchilada sauce
  • 1 1/2 cup Monterey jack cheese, shredded
  • 3 medium green onions, sliced
  • sour cream, tomatoes, lettuce
Instructions

Heat oven to 400 degrees F. Grease a 2-quart casserole. Place half the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce over beans and tortilla pieces. Sprinkle with cheese and onions. Bake uncovered about 20 minutes until bubbly around edge. Serve with toppings, if desired.

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