Oh my! This was divine, so divine I made it three times in one week. My husband always jokes he was born a Mexican because he adores Mexican food (in reality he's preeetty white). I was having one of those days where I needed to go grocery shopping but couldn't go for a couple more days. I think I may have Googled corn tortillas and found a recipe like this one, but I don't remember. I do remember being inspired by a recipe from somewhere.... Anyway, it's our new favorite breakfast, lunch, or dinner entree.
I had in the fridge a large bag of shredded cheese, lots o' salsa, sour cream, and some corn tortillas that had been sitting around far too long. The first time I made this I used up some cooked chicken, and truth be told I liked that even better, but I ran out of chicken. Luckily I had a bag of dried black beans that I soaked and cooked and was able to put them to good use here, and I was able to stretch my trip to the grocery store for even longer.
So here is the "method".
Enchilada Pie "Method"
1. Line the bottom of a baking dish with corn tortillas (I think I used 3-4 per layer in small square pan)
2. Cover this mixture with salsa.
3. Add a layer of ricotta cheese, or sour cream, or plain yogurt, or any combo of those.
3. Add cooked chicken or beans to cover (around one cup for a small pan)
4. Apply a nice layer of shredded cheese (around one cup)
5. Repeat steps 1-4.
6. Cover with aluminum foil.
7. Bake in a 375 degree oven, oh, for about 20 minutes.
8. Remove foil and bake about another 20 minutes.