Mexisagna is what my mom called it. I've since heard it called enchilada pie. I recommend either a cast-iron pan or a good casserole dish. I tend to make two varieties: ground beef with red sauce, and chicken and spinach with green sauce. The basic recipe is the same. If you're making the chicken variety I recommend thigh meat instead of breast (holds up better to cooking), but either works.

Mexisagna
You will need:
Corn tortillas
Meat
Onions
Sliced black olives
Green chiles (I use mild, if you like heat then go for whatever spice level you want)
Bell peppers (I usually use green and red but any is fine)
Enchilada sauce (store bought is fine, but when I have time I prefer to make my own -- recipe below)
Cheese -- cheddar, pepperjack, monterey jack
Seasonings -- salt, pepper, chili powder, cumin, ground oregano, garlic (fresh or powder); you can cheat and use a taco seasoning packet if you like but everyone will judge you.
Fresh baby spinach (for the chicken variety)

Rough chop or dice the veggies and cook them with the meat and seasonings. I don't have measurements; use enough seasonings that the house smells like a taqueria. Preheat the oven to 350F while you're cooking the meat. Once the meat + seasoning + veggie mix is almost, but not quite, done, drain the grease (the paper towel trick works great here) and add the sauce, stirring to combine. Once it starts bubbling it's done.

In your pan, put down a thin layer of sauce, then a layer of tortillas, followed by meat sauce mix, and cheese. If you're doing the spinach version a layer of spinach leaves goes here too. Repeat until you run out of ingredients and/or pan space; the final layer should be just tortillas, sauce, and cheese. Cover with foil and bake for 30-45 minutes, remove foil for the last 10 if you want a little browning on top.

Top with sour cream, salsa if desired, and shredded lettuce.

Homemade red enchilada sauce, super-easy version:
You will need:
1/4 cup Chili powder
1 tsp Garlic powder
1 tsp Oregano
2 tsp Cumin
2 cups stock (chicken or veggie), or water if you don't have stock
2 tablespoons oil (I use avocado, olive or canola works too)
Flour (or cornstarch if you need gluten-free)
Salt (to taste)

Oil to flour is a 1:1 ratio; if you're using cornstarch then use half as much cornstarch. And the amount of stock you use roughly equates to the sauce you'll get at the end, so multiply as desired.

Heat the oil and flour on medium-high, whisking together in a pan to form a roux. Add the seasonings, keep whisking, cook about a minute or two, just until the smells get intense. Slowly pour in the stock and keep whisking until there are no lumps, let it simmer for 10-15 minutes or until it's the right thickness (like gravy, it should coat a spoon).

That's it, you're done.

Because I cook for 7 people on the regular (my household is Large) I have to adjust things for various allergies, etc. This recipe is one of the most flexible and can be easily gluten-free and does not include tomatoes (which I have a problem with, dagnabbit). I've also made it for just myself before using a small cast-iron egg pan which is coincidentally just about perfectly sized for layering tortillas. It's really hard to mess this one up. :)

--sofaspud
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