Stacked Enchiladas

 We received another 1.8" of rain, so the garden was abandoned for the kitchen.

Stacked Enchiladas is quick and easy to prepare. This sauce is Fresh Pepper Salsa. It was made with the peppers pictured diced, 1/2 onion chopped, 2 carrots finely diced, 1 can petite diced tomatoes, 1 tablespoon olive oil, 2 tablespoons rice vinegar. The salsa could be pureed for a more traditional enchilada  presentation.

The Enchiladas are layered with oil, corn tortillas, shredded cheese (Mozzarella or Monterey Jack), and sauce. They can be baked in the oven or microwaved. Today, we microwaved them 5 minutes on high, 4 minutes on medium, then 2 minutes on high. Let the pan sit for a few minutes before serving. We usually make this dish in a round pan just larger than the tortillas, like Enchilada Pie.