Stacked Enchiladas

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.

 Stacked Enchiladas:
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.

 In the same skillet, combine the enchilada sauce and the picante sauce.  Dip a tortilla in the sauce to coat both sides.

 Put the tortilla in the bottom of a round dish. 

 Top with 1/3 of the chicken or pork mixture.

 Add 1/4 of the cheese.

 Repeat the layers:
tortilla
meat mixture
cheese
tortilla
meat mixture
cheese
final tortilla
cheese

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. 

 Bake, covered, for 18-22 minutes.

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.  :)