Stacked Enchilada Casserole

1. Heat the red chile sauce.
2. Quickly dip one tortilla at a time in a pot of boiling water and then into the
    heated red chile sauce.
3. 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.
4. 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.


Stacked Enchilada Casserole A Baca family birthday favorite.
• 4 ½ cups red chile sauce (double recipe below) • 12 BUENO^® Corn Tortillas • 1 cup chopped onion • 1 cup reduced fat, low sodium cheddar cheese, shredded • Shredded lettuce, diced tomato
1. Heat the red chile sauce. 2. Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce. 3. 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. 4. 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.
BUENO^® Red Chile Sauce
• ½ cup onion, diced • 2 garlic cloves, finely minced • 1 14 oz. container BUENO^® Frozen Red Chile • 1 ½ cups water • ½ tsp. salt
1. Sauté onion and garlic in a skillet lightly coated with a non-stick cooking spray. 2. Add red chile, water, and salt. Simmer over low heat for 25 minutes. Makes approximately 18 oz. or 2 ¼ cups.
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