Enchilada Bake - cooking recipe

Ingredients

1 doz. tortillas
safflower oil
1 can mild enchilada sauce
1 can tomato sauce
2 garlic cloves, chopped
1 pkg. (5 oz.) mushrooms, chopped
1 bunch broccoli, chopped
1 dry onion, chopped fine
1 can olives, chopped
1 bunch cilantro
2 c. Jack cheese

Preparation

Saute 1 dozen tortillas on both sides in safflower oil, just briefly;
stack on plate.
In a skillet put 2 tablespoons safflower
oil
and
saute\tonions,
broccoli,
mushrooms
and garlic.
Transfer to
a
bowl and add chopped olives, cilantro and 2 cups Jack
cheese;
toss and set aside.
In bowl combine enchilada and tomato
sauce;
pour\tonly
enough
to cover the bottom of a
pie tin.
Ready your attractive serving dish with a bit of
safflower
oil
and
3
tablespoons sauce.\tTake one tortilla, place in\tpie tin in sauce. Dip both sides, transfer to serving dish.
Place
large
spoonful of filling and spread evenly over tortilla.
Top
with
another\ttortilla
dipped in sauce and repeat
filling.
Continue\tuntil
all tortillas are used
up. Brace
with
toothpicks
as
necessary.
Top
with tortilla dipped in sauce.
Dribble remaining sauce over stack. In dish surround stack
with
refried
beans.
Top stack with round of foil and bake
30 minutes at 350\u00b0.
Last 15 minutes, top with Jack cheese and more sauce to baste.
Serve with sour cream, avocados and
a simple
iceberg lettuce salad. Mexican rice would be nice too! Don't forget Mexican beer.