...they never look like a proper "stack". They start out looking tall and layered, then slump down into flat little slabs while they cook. They taste good, but I clearly have not figured out how to make them resemble a tower of tortillas. I tried this before, when I made Enchilada Stacks With Chicken And White Beans. They were delicious, but were seriously lacking in height. So, when Scott at Sugar and Lard issued a Tower Of Tortillas Challenge, I figured I would give it another go. Well, it was the same result as before--a flat, but tasty disk. As Scott is giving style points for height and number of tortillas used, I'm clearly doomed. But, I think I may have spotted where I went wrong. If you're a master of making a stack, let me know your secrets.
I spent today battling the rose bushes in my yard. January is almost over and I needed to prune the most vicious specimens in my yard. They all have long thorns shaped like giant fishooks that grab at your clothes, hair and skin. At one point two very large branches that I cut off became entangled on my shirt and pants. I couldn't get them off and the more I tried to remove them, the more firmly attached they became. One was stuck to the crotch of my jeans and hanging between my legs, threatening to trip me. The other was stuck to the front of my shirt. You're thinking, "Oh come on, it's rose clippings, how bad can that be?" These were thick branches, three feet long, with long thorns sunk into my clothes and skin. As I stumbled around trying to get them off, swearing constantly, I saw that Upsie was calmly watching with something that looked like a smile on her face. It's not every day that you have a large rose branch stuck to your crotch. I refused to call Bob for help, because I felt the whole thing would be too amusing for him. So, when I finally finished in the yard, bleeding from the war of the roses, I was in no mood to cook. But, I decided to do the Tower Of Tortillas Challenge.
One good thing was that this was easy and fast. I quickly made refried black beans, using canned beans. I defrosted some salsa, grated some cheese and sliced green onions and began to build towers. Right off the bat, I erred by putting too thick a layer of black beans. This made the stacks hard to remove from the baking pan.
Then I added two more layers of cheese and green onions.
Even though they weren't very tall, they certainly tasted good. And they were quite filling. Just a wedge is the same of one enchilada, I would think. I must add, they taste very good. Make sure you go over to Scott's to see what kind of tortilla towers other people build.
(This recipe is from several sources that I can't remember frankly.)
2-3 cups salsa, store bought or homemade
corn tortillas, the amount depends on how many stacks you will make and the number of layers
2 cups refried beans
2 cups shredded Monteray Jack cheese
1 cup thinly sliced green onions
1/2 cup chopped cilantro
Preheat oven to 350 degrees F. Spread a litt;e salsa in the bottom of a baking dish.
Put about 1 cup of the salsa in a small skillet and heat until hot. Heat several tablespoons oil in a skillet. When it's hot, dip a tortilla in the oil for about 20 seconds and then dip it in the salsa. Or you can skip the oil part and just dip it in the salsa in the skillet. Place the tortilla in the baking dish and top with a layer of black beans, cheese and salsa. Add another tortilla that has been dipped in oil and salsa on top of the black beans and top it with cheese, green onions and salsa. Then add another tortilla on top of that. You can then keep adding layers. I added another layer of cheese and green onions. When you're done layering, add some cheese and salsa on top of the stacks and bake in the oven for 20 minutes.