12 corn tortillas, torn into bite-sized pieces
1 (14.5-ounce) can enchilada sauce
1 (8-ounce) package HEB queso fresco, crumbled
1 cup chopped onion
Heat oven to 375°F. Spray a 2 quart-baking dish with non-stick cooking spray; set aside.
Combine tortillas, enchilada sauce, cheese and onion; toss to coat ingredients.
Pour enchilada mixture in prepared baking dish.Cover dish loosely with foil and bake for 25 minutes.
Remove foil and bake 10 more minutes until cheese is bubbly.
No Nutritional Information Available
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