3.0
(3)
Your folders
Your folders

Export 8 ingredients for grocery delivery
Preheat oven to 375°F. Arrange 5 tostadas in the bottom of a large cast-iron skillet, breaking them, if needed, to cover bottom. Top with 2/3 cup of the enchilada sauce, about 1 cup of the chicken, 2/3 cup of the Monterey Jack, and 1/3 cup of the Manchego. Repeat layers twice. Bake in preheated oven until cheese is melted and bubbles form, about 25 minutes. Serve with sour cream, jalapeño slices, and cilantro.
Your folders

202 viewsmygourmetconnection.com
5.0
(1)
30 minutes
Your folders

289 viewseatingwell.com
4.8
(177)
Your folders

274 viewssmittenkitchen.com
Your folders
101 viewsmexicoinmykitchen.com
5.0
(9)
25 minutes
Your folders

88 viewscookwell.com
Your folders

4 viewstasteandtellblog.com
5.0
(1)
12 minutes
Your folders

633 viewssimplyrecipes.com
4.9
(56)
15 minutes
Your folders

222 viewsbudgetbytes.com
5.0
(1)
10 minutes
Your folders

191 viewsloveandlemons.com
4.8
(12)
10 minutes
Your folders

391 viewsfoodnetwork.com
4.2
(5)
20 minutes
Your folders

292 viewsfoodnetwork.com
4.3
(88)
45 minutes
Your folders

96 viewstastesbetterfromscratch.com
5.0
(45)
40 minutes
Your folders

64 viewssaveur.com
Your folders

196 viewsisabeleats.com
4.8
(41)
17 minutes
Your folders

283 viewsmasienda.com
4.0
(25)
Your folders

294 viewscooking.nytimes.com
4.0
(249)
Your folders

287 viewsneighborfoodblog.com
4.8
(4)
4 hours
Your folders

297 viewsweightwatchers.com
2 minutes
Your folders

572 viewsfeastingathome.com
5.0
(7)
10 minutes