Living in Southern California, we thrive on Mexcian food. It’s not unusual for our family to eat it several times a week in different forms.
This week I was playing around with my layered enchilada bake and decided to add a layer of potatoes to my standard fare. Although I wasn’t thinking along this line originally, my half-Irish husband proclaimed the potato layered dish O’Enchiladas!
How to Prepare
Taking corn tortillas, line the bottom of a greased pan.
Add a layer of pre-cooked thinly sliced potatoes and add cheese.
Add another layer of corn tortillas.
Then I added a layer of quickly sauteed (do this all in one pan) diced onions, diced peppers, 1 can of black beans and 1 package of soy chorizo.
Top with another layer of corn tortillas, red enchilada sauce and of course MORE CHEESE.
Bake at 400 degrees for 20 minutes covered with foil and then another 10 minutes
without foil to crisp up the top a bit.
Serve and enjoy!
