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Ingredients:
3 28-ounce cans tomato sauce (makes about 6 cups sauce)
2 10-ounce frozen chopped spinach defrosted and well-drained
Chili powder to taste
4 cups or so of shredded cheese, such as Monterey Jack
1-2 cups Shredded chicken or ground beef (optional)
16 corn tortillas
1/3 cup torn cilantro, for garnish |
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Directions:
Lightly grease 9 x 13 baking dish. Spread a thin layer of sauce on bottom. Layer tortillas halved on sauce, adding cheese an additional sauce to make 3 layers, topped with cheese.
Cover lightly with foil and bake in a 350 degree pre-heated oven for 25 minutes. Uncover and bake for another 10-15 minutes until bubbly and lightly browned. Let stand for a few minutes and cut into squares and serve, garnished with cilantro. Serves 8 as a main course; 12-16 as an accompaniment.
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