Vegetarian Enchilada pie:
18 soft corn tortillas
1/2 good cheddar cheese, grated
6 oz. canned jalapeno peppers, or 3 fresh jalapeno pepper, chopped
1/2 cup orange bell pepper, chopped
1/2 yellow onion, finely diced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground black pepper
2 tbs. finely minced cilantro
1 pkg. sliced American cheese
1/4 cup sliced black olives
1 cup enchilada sauce
12 oz can diced tomato
Spoon enough enchilada sauce into a casserole pan to lightly cover the bottom.
Lay a single layer of tortillas to cover the bottom.Combine the spices, and cilantro. lightly sprinkle onto the tortillas. Put a little of everything else onto the layer, ending in cheese. Spoon enchilada sauce on top. Put another layer of tortillas on top and repeat. Build like you would lasagna. Complete with a last layer of tortillas, sauce, and cheese.
Bake in 350'F. oven for 30 minutes. Serve with tossed salad, Fresh-sliced Haas avocado slices, then a nice flan for desert. Horchatta makes a good beverage with this meal. Lola's Horchata Recipe - Allrecipes.com
Ok CharlieD, save this for the next time you want to treat her to something southwestern. Or just enjoy because it tastes so darn good.
Seeeeeya; Chief Longwind of the North