Brace yourself... I don't have anything witty or lame to say. I just want to share this recipe with you because it's delicious. It's just like enchiladas but without the mess of rolling up the sauce-soaked tortillas. Yum.
source: Taste of Home magazine February/March 2012
2/3 c chopped red pepper
1/3 c chopped onion
2 t canola oil
1 garlic clove, minced
1 c shredded, cooked chicken or pork
1 c black beans, rinsed and drained
1/3 c chopped green onion
1/2 c enchilada sauce
1/2 c picante sauce
4 corn tortillas
1 c shredded cheddar cheese
Pre heat the oven to 350.
In a large skillet, saute the red pepper and onion in canola oil under they are crisp-tender. Add the chicken, beans, and green onions. Transfer to a bowl and set aside.
I actually used some of the left-over Conga Lime Pork that I had made the night before, and it was delightful. I'm sure you could even use ground beef, if you'd like.
My husband said that he would have liked it a little bit saucier, so after you place the final tortilla, you may want to pour some more of the sauce over it or even over each tortilla as you place it in.
When you're done, you'll have a lovely parfait of Mexican love.
When it's all done, you'll have a cheesy, meaty layered dinner that everyone is sure to love. This may have earned its way into my rotation of meals. We loved it. It looks rather terrifying, but I promise it's packed with flavor. :)