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LASAGNA STYLE ENCHILADAS

Ingredients:

12 pc 6-inch flour tortillas
1 (415 g) can ready-to-eat chili con carne, divide into 3 portions
1 (250 g) pack PUREFOODS SWEET HAM, sliced into cubes and divide into 3 portions
1 (300 g) jar store-bought salsa
1/2 (127 g) cup sliced jalapeno peppers, chopped and divided into 3 portions
1 (240 g) cup sour cream
1 (235 g) bottle MAGNOLIA CHEEZEE SPREAD, CHEDDAR, warmed

Procedure:

  1. Preheat oven to 375°F.
  2. Place 1 tortilla on a plate then spoon a portion of chili con carne. Add another tortilla then place a portion of ham.
  3. Add another layer of tortilla and spread a portion of salsa and chopped jalapenos. Cover with another layer of tortilla.
  4. Prepare 2 more sets then place assembled enchiladas in an ovenproof baking dish. Top with sour cream and cheese spread.
  5. Bake for 10 to 15 minutes or until cheese has turned golden brown. Serve hot.

Makes 4 servings.

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