Pork Enchilada Casserole

   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! 

Pork Enchilada Casserole
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)
sour cream
chopped cilantro
lime wedges
enchilada sauce:
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.
   Serves 6.
*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.