Happy Cinco De Mayo! It doesn't take any urging to get me to eat Mexican recipes. It's one of my favorite cuisines. And on the fifth of May in California, we have marvelous parades and festivals, with delicious food, to celebrate the defeat of the French by Mexican troops in 1862. For the whole story, read this account. I decided to make this simple recipe, which has all the same ingredients as enchiladas. But instead of rolling the tortillas, you stack them. I used the smaller sized 6 inch tortillas, but the larger ones work fine too. The store had beautiful blue corn and regular corn tortillas, perfect for a colorful stack.
This is a recipe that you can fix to suit your own taste. Use chicken, beef, pork or make it vegetarian by substituting beans or sauteed vegetables for the meat.