Stacked Chicken Enchiladas
From bottom up stack Green Ench sauce, Cooked chicken, beans, peppers, sour cream, cheddar, torts, etc. repeat until full. Cook until done, let it cool a little so it sets up and serve in pie slices.
A technique I learned from El Flaco is to line the DO with Wax paper at home first, build the dish and freeze. Then take the frozen Enchiladas out of the DO and keep it in the cooler, Put it back in the DO at suppertime and cook it up.
"You're gonna be doin a lot of doobie rolling when youre LIVIN IN A VAN DOWN BY THE RIVER"