My dear espouso celebrated a birthday last month and I asked him how he would like to mark the occasion. “We could go out,” I offered. “Or we could get take out,” I suggested. And then I even offered to cook something special. 
After a bit of contemplation, he declared, “Mexican.” Well, I was very excited! There are many Mexican restaurants nearby and they are on the less-expensive side. “Aye-aye-aye!” I responded. “Where would you like to go?”
Well, Mr. Catfish didn’t want to go out at all. “Why you cook delicious Mexican food,” he admonished.
Well, there I was in a pickle of my own brining. So, I found a recipe in an old cookbook, Favorite Recipes of Episcopal Church Women: Casseroles, that I had been wanting to try – Enchilada Pie. It is delicious! I am giving the recipe as written, but after making this two times, I gave up on frying the tortillas. To messy and it makes the dish too heavy.
The second time I made this dish I added spinach. By the third time I used salsa verde instead of enchilada sauce, and switched to Mexican crumbling cheese. It is a very versatile dish, and not hard to assemble. Make it yours!!
12 tortillas
1/2 cup cooking oil
1 No. 2 1/2 can enchilada sauce (?? I used two 14 oz. cans)
1/2 pound shredded cheese
1/2 cup chopped onions
1/2 cup chopped green onions with tops
Drop tortillas into hot oil; turn quickly. Remove at once. Place 4 tortillas overlapping in bottom of a 9-inch square pan. Cover with 1 cup of the sauce; sprinkle with 1/4 of the cheese and 1/3 of the onions. Repeat layers, using amounts listed. Pour remaining sauce over top; sprinkle with remaining cheese. Bake at 350 degrees for 15 minutes. Cut into squares.
#meatfree #lentenmeals #ayeayeaye #quickdinners #tortillamadness
Six Weeks Meat-free 
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