2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
6 (8 inch) flour tortillas
1 (8 oz) bag Shredded Cheddar Cheese
1 (16 oz) can refried beans (or you can make your own)
2 (4 oz) cans diced green chilies
1 bunch green onions
Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.
Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.
Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.
Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.
Repeat the layers one more time.
Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.
Top with remaining tortilla. Cover the stack with aluminum foil.
Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.
Bake 5 more minutes or until the cheese is melted.
Cut the stack into 6 wedges.
Shared by Linda Gonzalez
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