Enchilada Stack


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Tortilla, white corn, 6in, Rudys, 30 SVG (1 TORTILLA)
4 Cups Red Gold Low Sodium Enchilada Sauce
Beans, refried, 7 ½ cup
Cheese, Mozzarella, part skim milk, shredded, 15 oz
Cheese, SHRD, RF RS CHED, LOL, 25104, 15 oz


Cut tortillas into approx. 3" strips. Place tortilla strips into a large mixing bowl.
Add 4 cups Red Gold Enchilada sauce and coat well.
Spray full size 4" hotel pan with oil and evenly spread HALF of the tortilla strips.
Spread entire amount of beans over tortillas.
Mix cheeses together. Layer HALF the cheese over beans.
Layer with other half of tortillas on top of the beans, pour any remaining sauce on top of tortillas. Top with other half of cheese.
Cover with foil and bake for 10-12 minutes. Take foil off and finish baking for another 6-8 minutes.
Cut into 15 equal portions.