So the assumption is enchiladas are always tortilla rolls filled with cheese and heavy fillings. Not always true though. Enter the stacked enchilada. These bad boys are light, fresh and definitely not rolled. Simply sauté some summer veggies and through them in the middle of some tortillas with a bit of cheese and sauce. You can make a stack as tall as you like. Then you just dig in and cut through, kinda like a pizza. Once you make stacked enchiladas you will never want another rolled one again.
WHAT YOU NEED:
-1 large yellow squash;
-1 large zucchini or Mexican grey squash;
– ½ onion, sliced;
-1 bunch of greens (I used mustard greens but kale or even spinach will work);
-1 cup of corn, fresh or frozen;
-3-4 cloves of garlic, chopped or crushed;
– ½ teaspoon of oregano, crushed;
– ¼ cup of tequila or wine;
-1-2 cups of green enchilada sauce;
-1 cup of mozzarella or Oaxaca cheese, shredded;
WHAT YOU DO:
Heat oil over medium heat in a large sauté pan. Toss in the veggies except for the greens and corn and sauté until veggies begin to soften but are still a bit firm. Add garlic, oregano, salt and pepper and continue to cook until garlic is fragrant.
Drop in the greens, a handful at a time, into the pan and gently toss. Once the greens begin to wilt pour in tequila or wine and scrape up any little bits stuck to the bottom of the pan.
Throw in the corn and turn off heat. Meanwhile warm sauce over low heat. Warm tortillas on the stove (or in a microwave). To assemble: Place tortilla on a plate then gently spread a thin layer of veggies on top of the tortilla. Ladle the sauce and a sprinkling of cheese. Place next tortilla on top and continue layering (3 layers should be plenty but feel free to keep on going). Dig in.