Enchilada Stack-Ups

• 1 (15 oz.) can tomato sauce
• 4 oz. drained and chopped green chilies
• 1/2 tsp. cumin
• 1/2 c. sliced green onions
• 2 c. shredded Cheddar cheese
• 10 to 12 flour soft taco shells (not corn) tortillas

1. Combine tomato sauce, chilies and seasoning in saucepan and bring to a boil.
2. Reduce heat.
3. Cover and simmer 10 minutes. Combine cheese and onions.
4. Mix lightly.
5. Place tortilla in paper towel and heat slightly in microwave to soften.
6. Place 1 tortilla in large casserole dish or large skillet with 2 tablespoons sauce and 1/2 cup cheese mixture.
7. Repeat layers ending with a tortilla on top.
8. Top with remaining sauce.
9. Bake at 350u0b0 25 minutes. Sprinkle with remaining cheese mixture.
10. Continue baking until cheese is melted.
11. Cut in wedges.
12. Serve.

tomato sauce, green chilies, cumin, green onions, cheddar cheese, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205351 (may not work)