Tortillas Layered in Cheese

Take out of the freezer:
6 large or 12 small frozen
whole grain flour
or corn tortillas
the night before & place in the refrigerator
OR
set out at room temperature 2 hrs. before making
OR
heat up by putting 1 at a time in a skillet on med. heat & flip every 5 sec. until thawed.

If using large tortillas, put them on a plate or cutting board & cut the tortillas in half.

Make: (2 recipes)

Then put about:
2 T of the Cheese Sauce
on the tortilla.

Spread the Cheese Sauce out
with the back of a spoon.

For small tortillas, continue layering the small tortillas on top of each other, in 2 stacks, putting the Cheese Sauce, spread out, in between each one.

For large tortillas, continue layering & staggering the large-halved tortillas by flipping the next tortilla & putting the long side of the tortilla on the other side & other end of the pan & continue with the next one flipped with the long side of the tortilla on the other side & other end of the pan, etc., putting Cheese Sauce, spread out, in between each one.

If you have any left over of this 1st batch of Cheese Sauce, pour it on the top of the tortillas & smooth out.

Add:
1 1/4 c water
to the 2nd recipe of Cheese Sauce & stir.
Pour over the tortillas in the pan.

Bake at 350º for 30 - 40 min.

Cut into rectangles or squares.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

Cashew/Almond Cheese Sauce
(with cashews)
Click Picture

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& keep in separate containers.

Preheat oven at 350º

Pour 1/3 of 1 of the Cheese Sauce recipes in the bottom of a 7x11 or 8x11 pan.

Put:
2 small tortillas
side by side in the 7x11 or 8x11 pan.

1 of the halved large tortillas with the long side along one side & end of the 7x11 or 8x11 pan.

OR