Four Bean Enchilada Pie

[apollymi]

 Okay, this was originally a recipe for 16 small enchiladas that called for 2 2-qt baking dishes. That's just sort of an ungodly amount of enchiladas, even for me, so I changed it into a pie. Canned beans are good for this, mainly because they're easy and we had all but one in stock in our pantry. You can change the beans according to taste; these are just what I used.

Ingredients:

• 16 6-inch corn tortillas
• 1 15-oz can red kidney beans, rinsed and drained
• 1 15-oz can garbanzo beans (chickpeas), rinsed and drained
• 1 15-oz can pinto beans, rinsed and drained
• 1 15-oz can great northern beans, rinsed and drained
• 1 11-oz can condensed cheddar cheese or nacho cheese soup
• 1 10-oz can enchilada sauce
• 1 8-oz can tomato sauce
• 2.5 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup sour cream
• Sliced pitted olives (optional)
• Chopped green pepper (optional)

Directions:
Preheat oven to 350°. Tear or cut all 16 tortillas in half.

Combine all beans and cheese soup thoroughly in a large bowl. In a smaller bowl, combine tomato sauce and enchilada sauce. In a 2-qt rectangular baking dish, place a layer of bean filling. Layer 1/2 of tortilla halves above filling. Place a thin layer of sour cream over this, then a thin layer of cheese. Next put a thin layer of enchilada sauce mixture. 

For the next layer, put down remaining bean mixture. Layer remaining remaining tortilla halves above mixture. Place a thin layer of sour cream above this, then a thin layer of cheese, reserving some of the cheese. Pour remaining enchilada sauce on top.

Cover baking dish with aluminum foil and place in over. Cook for 20 minutes. Remove foil; sprinkle with remaining cheese. Bake, uncovered, about 5 more minutes or until cheese melts. If desired, sprinkle with olives and green pepper.

Serve hot with sour cream if desired.