Stacked Enchiladas - cooking recipe

Ingredients

1 pkg. flour tortillas
1 lrg. can whole green chilies
3/4 lb. Monterrey Jack cheese, shredded
2 lb. mexican meat (receipe below)
1 (14 oz.) can black refried beans
1 can mild enchilada sauce
12 oz. picante sauce

Preparation

Mix enchilada sauce and picante sauce.
Tile bottom of 9x13 greased pan with tortillas so completely covered.
Split open green chilies and layer on tortillas.
Mix meat and beans together and spread half over chilies.
Pour half the sauce over and top with 1/3 of the cheese.
Repeat layers and top with a layer of tortillas and the rest of the cheese.
Bake at 350 for 30-45 minutes or until cheese on top is melted and brown.
Let stand 15-20 minutes out of oven, then cut into squares.