Quick Enchiladas

Mexican is our default meal.  Usually for nights like tonight when I have rehearsal and the Sweet Husband and I don't eat together.  Casseroles are perfect for nights like this because it's easy to re-heat and slap on a plate.  We always have some sort of tex-mex ingredients in our cabinets for just an occasion.  Last tuesday I rummaged around for some vegetarian refried beans, sweet corn, onions, red pepper or two, enchilada sauce, tortillas and cheese.  That's it. [If you don't have enchilada sauce, you can use taco]

It's simple.  Figure out which way your tortillas fit in the dish.  Put a little of either sauce in the bottom of the dish.  Fill each tortilla like you would a taco - beans, corn, peppers, onions - meat if you want - and a little sauce.  Wrap the tortilla and place seam side down in the dish.  Top with pepper-jack, mozzarella, cheddar, whichever you like and pour the remaining sauce over the tortillas.  Just enough to cover the tortillas and seep to the bottom and sides of your dish.  Bake at 350deg. for about 20-30 minutes - until cheese is melted and sauce bubbly.  Let stand for 5-10 minutes, sprinkle with some scallions, jalapenos, or more cheese, serve and Enjoy!