Recipe Review: Enchilada Stacks (What Did You Eat)

The lovely Sher of What Did You Eat recently posted about having trouble with stacking her enchiladas and when I saw the pictures of what I thought looked awesomely stacked, I knew I had to try this recipe out. It's a very easy recipe to make, but in the end I ended up with too much cilantro and not enough green onions for my own tastes. I'm also not a fan of salsa, but I went with it anyhow, and despite my cilantro flub up (hey I was pulling a Rachael Ray and "eyeballing it" instead of measuring- that is SO not a good idea for me!), my husband loved this dish. I am pleased. I couldn't get my kid to try it for the world, but that's normal. She ended up with a PB&J sandwich. I normally do not cater to her whining or pickiness, but 1, it was getting late, and 2, I figured "pick and choose your battles". *Sigh*

I also ended up with a problem- I didn't grease my pan like I should have before baking it. So guess what happened? My enchilada stacks tore! Ack! It was still good anyhow! Here are some pictures of the stacks I made:




Enchilada Stacks

2-3 cups salsa, store bought or homemade
corn tortillas, the amount depends on how many stacks you will make and the number of layers
2 cups refried beans
2 cups shredded Monterey Jack cheese
1 cup thinly sliced green onions
1/2 cup chopped cilantro
oil

Preheat oven to 350 degrees F. Spread a litt;e salsa in the bottom of a baking dish.

Put about 1 cup of the salsa in a small skillet and heat until hot. Heat several tablespoons oil in a skillet. When it's hot, dip a tortilla in the oil for about 20 seconds and then dip it in the salsa. Or you can skip the oil part and just dip it in the salsa in the skillet. Place the tortilla in the baking dish and top with a layer of black beans, cheese and salsa. Add another tortilla that has been dipped in oil and salsa on top of the black beans and top it with cheese, green onions and salsa. Then add another tortilla on top of that. You can then keep adding layers. I added another layer of cheese and green onions. When you're done layering, add some cheese and salsa on top of the stacks and bake in the oven for 20 minutes.