Grease a baking dish and preheat the oven to 350
Lightly wet some tortillas. I prefer corn for this recipe.
Line the bottoms of the dish with however many fit. I had a small dish and only three tortillas left
Shred yo cheese
I put some more water in the dish and added some tomatoes to get some extra moisture
Pour on the sauce! Traditional enchilada sauce with definitely work, I just have some special local salsa that I like to use
I baked some pasilla peppers to go in this. All they need is 15 minutes to get soft
Get as much skin off as you can
Then cut in strips and layer in with some cheese
Add onion and meat. You can use pretty much any cooked meat, I used taco seasoned soy crumble.
Top with more sauce and top off with the rest of your tortilla.
Sprinkle more sauce, cheese, cilantro and water to make sure nothing is dry and all gets perfectly melty. Pop in the oven for 20 minutes and chow down
- Mexican meat of choice
- Enchilada sauce
San Francisco, California