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An “Anytime Dish” is great… especially when you can pull it together fast.
Throw an egg on it and it’s breakfast. Add some leftover meat and it’s lunch or dinner. Leave the meat out, add some beans and it's perfect for the vegetarians at your table. Put it in a cute, individual dish and you’ve got brunch, or a tasty (and nice looking) meal to serve guests.
These Cheesy Enchilada Stacks are especially quick and easy because everything comes out of can or a package (don't judge me, we all like shortcuts!). Of course, if you really want to, you CAN make your own Enchilada Sauce and fry your own tortillas and cook the beans.
Keep a few of these things on hand and you'll have an easy solution to the Dinner Dilemma... anytime!
Cheesy Enchilada Stacks
prep: 15 minutes
bake: 15 minutes
4 corn tostadas (packaged fried open-face corn tortillas)
1 can (16 oz.) refried beans
2 cups shredded cheese (Mexican blend, cheddar or your favorite)
1 can (10 oz.) Enchilada Sauce
4 eggs, fried or poached
let’s get to it…
Arrange oven racks so one is the middle. Heat oven to 375°F. Lightly coat a 9 x 9 square pan with cooking spray.
Break the corn tostadas in half. Spread half of the refried beans (or as much or as little as you want) evenly on 4-tostada halves. Place in the square pan.
Top the 4-halves in the pan with half of the Enchilada Sauce; sprinkle on 1-cup cheese.
Repeat as directed: Spread the rest of the refried beans on the remaining 4-tostada halves and stack on top of the other halves in the pan. Top with the remaining Enchilada Sauce and 1-cup cheese.
Bake for 15 minutes.
While Enchilada Stacks bake, prepare eggs as desired (for poached eggs, click here). When Enchilada Stacks are ready, place one stack on each plate and top with an egg. Serve immediately.
Cooking know-how: Use leftover shredded cooked chicken, chorizo, ground turkey or beef in between layers.