I don't know about you, but I find making enchiladas is a pain in the ass. Perhaps it is because I like corn tortillas for enchiladas. They tend to fall apart on me and get mushy when I roll them up around meat and slather them in sauce. Now, I am not a big casserole person, but this seemed to be the perfect solution for my soggy tortilla problem. And, I don't want to brag, but I was right. This was so easy and tastier than I could have imagined!
1 recipe Mexican Braised Country Ribs*
1 recipe stewed black beans
1 1/2-2 C shredded cheese (cheddar or jack)
6-inch corn tortillas (about 10)
1 14-oz can tomato sauce
juice of 1 large lime
1 large chipotle, minced or pureed
Mix up sauce. Salt and pepper to taste if using unsalted tomato sauce.
Lightly spray a 13x9 baking dish. Spread a little bit of sauce (just a couple Tbsp) in the bottom of the dish. Lay down one layer of tortillas. It will probably take 4: 3 whole and 1 torn to fill in gaps.. Spread half the beans over the tortillas. Top beans with half the pork. Add about 1/3 of the sauce and 1/3 of the cheese. Repeat. Top casserole with last three tortillas, sauce, and cheese.
Cover. Bake at 375 deg F for 25 minutes. Uncover. Bake another 15 minutes.
Let cool for about 5 minutes. Cut and serve with sour cream, cilantro and lime wedges.
*You could also use 1 recipe chipotle chicken or roasted vegetables. Or, for the really easy version, 1 store bought (smallish) rotisserie chicken shredded mixed with about 1 C salsa.
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