Enchilada Bake

Directions

1. 1
   Saute 1 dozen tortillas on both sides in safflower oil, just briefly;
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   stack on plate.
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   In a skillet put 2 tablespoons safflower
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   oil
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   and
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   saute onions,
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   broccoli,
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   mushrooms
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   and garlic.
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    Transfer to
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    a
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    bowl and add chopped olives, cilantro and 2 cups Jack
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    cheese;
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    toss and set aside.
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    In bowl combine enchilada and tomato
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    sauce;
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    pour only
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    enough
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    to cover the bottom of a
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    pie tin.
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    Ready your attractive serving dish with a bit of
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    safflower
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    oil
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    and
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    3
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    tablespoons sauce. Take one tortilla, place in pie tin in sauce. Dip both sides, transfer to serving dish.
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    Place
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    large
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    spoonful of filling and spread evenly over tortilla.
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    Top
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    with
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    another tortilla
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    dipped in sauce and repeat
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    filling.
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    Continue until
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    all tortillas are used
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    up. Brace
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    with
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    toothpicks
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    as
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    necessary.
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    Top
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    with tortilla dipped in sauce.
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    Dribble remaining sauce over stack. In dish surround stack
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    with
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    refried
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    beans.
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    Top stack with round of foil and bake
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    30 minutes at 350°.
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    Last 15 minutes, top with Jack cheese and more sauce to baste.
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    Serve with sour cream, avocados and
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    a simple
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    iceberg lettuce salad. Mexican rice would be nice too! Don't forget Mexican beer.