Enchilada Pie or Mexican Lasagna
Things to acquire:
Mexican style meat
Extra large flour tortillas
Cheese
Sliced olives
Nacho sliced jalapeños
El Pato brand tomato sauce, yellow can
Enchilada sauce
You can find many of your favorite Mexican style meats already prepared and packaged in the fresh meat department of your local supermarket. Chile Colorado, chile verde, carnitas, machaca, pollo asado...they can all be picked up for heating at home in little time. For this recipe any will do, although the more "saucy" meats work better in my opinion.
Start by heating up your meat of choice accordingto the instuctions it came with. While the meat is heating mix one can of el pato with a can of enchilada sauce. You don't need much as this will mostly be for coating the flour tortillas, although if you chose a dryer meat like pollo asado you will most likely use a lot more.
Get an 8x8 baking pan ready, brush one side of the flour tortilla with the enchilada sauce and then place it sauce side down in the pan. Brush the other side of the tortilla with the enchilada sauce. You can make your tortilla more pliable by heating it up first if you picked one of the firmer brands.
Spread a layer of the prepared meat with the olives and jalapeños mixed in. If your meat is dry you can add some enchilada sauce, this works well with pollo asado. Spread a layer of your cheese of choice. Layer 1 is done. Brush one side of a flour tortilla and lay it down sauce coated side down in the pan and repeat all the steps above. I prefer to make thin layers but you can pile it on as thick as you like.
I like to top off the pan with an enchilada sauce coated tortilla with cheese, olives, and jalapeños on top. Throw the pan in an oven that has been preheated to 375 degrees and bake for about 15 minutes. You want the cheese to be nice and melted but without burning the tortilla. If it must stay in the oven longer be sure to keep a close eye on it. Serve with some chives and a dollop of sour cream on top!
Tips: tortilla selection can really change this dish. Some brands are thicker and more doughy, others thin and pasta-like. My personal favorite is the Guerrero brand but for this dish there is a brand that makes an extra large jalapeño and cheddar wrap that works great.
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