This recipe is an easy, quick meal and it's one that I just toss together, so writing down exact measurements is always difficult. I thought I would just show the process instead of writing it down.
Sous Chefs: Amelia and Riley (pre-school friend)
Recipe: Mexican Casserole
Layer tortillas after the pan has been sprayed with cooking spray (something I forgot to do today, and would have helped a lot!) NOTE: a 9x9 pan works great for this because 1 tortilla fits perfectly and you don't have to overlap like I did; however, if you need a large amount this works good...
Mix refried beans and 1/4 can of Enchilada Sauce, which makes the beans easier to spread and gives them a bit of extra flavor. Spread 1/3 of the beans onto the tortilla layer...
Light layer of cheese and repeat the layering process about 3 or 4 times...
Mix 1-2 cups cooked rice with 3/4 can Enchilada Sauce....
Layer rice mixture on top...
Tortilla chip layer, which could be crushed or whole...I usually will layer small pieces like this...
Ready to go into a 350 degree oven for about 20 minutes...I usually use foil on top until the cheese melts, remove the foil and continue cooking for a few more minutes, but not too long because the chips can get really dark and the cheese will crisp...unless you like that :)
Since I brought this dish to a potluck, the only comments you are going to get are positive because nobody wants to say, "This is awful!" :)
However, my own personal critique is: I thought it turned out drier than normal...I think I usually add a bit more sauce to the rice, and a bit more cheese to the top. Other than that, I liked it...beans and rice, yum! :)