Pat’s Stacked Enchiladas

Dave plays adult league men’s hockey.  Anyone who knows someone who plays in these leagues knows that these games occur at the most ungodly hours of the evening when most normal people would be getting into bed.  Normally, a wife would get aggravated when she’s awoken in the early hours of the morning by her husband, who has the winning smell combo of the inside of his hockey bag with a hint of BO, and wants to chit chat like its dinner time.

The only good part of this scenario is that he usually comes back with a great new recipe from Pat, my mother-in-law, who knows her way around the kitchen. Dave usually stops in for dinner before his games, being that his mom and dad live close to the rink. And nine times out of ten, he comes home raving about “this thing my mom made that you should make”. 

And that’s just what these stacked enchiladas are – straight from Pat’s kitchen, made with a pinch of mothers love and lots of pinches of classic, simple, mexican ingredients: corn tortillas – black beans – cheese. AND if you’ve been staring at your Springform pan wondering what in the world else to make in it besides cheesecake, well here’s your answer. It locks all the layers of the enchiladas in while its baking in the oven and then with just one pop of that outside latch you have a beautiful mosaic of  enchilada goodness.