Enchilada Pie

This is one of the easiest main courses I can think of.  We have "burrito/taco night" in our house almost every week because I can put that dinner on the table in about 20 minutes from starting to prepare to sitting down to eat.  This is close to the same thing but baked, with corn tortillas instead of flour and enchilada sauce instead of salsa.  That makes it gluten free and allows it to be prepared in advance.

4 servings.

1 cup Enchilada Sauce*
6 Corn Tortillas
1/2 cup Onion, chopped
1 cup Corn Kernals, fresh or frozen
1 cup Olives, sliced
1 cup canned Black Beans, rinsed
1 cup Cheddar Cheese, grated (or Mexican Mix)

Preheat oven to 350 degrees. Spread 2 tablespoons of Enchilada sauce on bottom of a baking dish that will just fit the tortillas. Top with one tortilla. Spread more sauce on to cover, then top with 1/5 of the onion, corn, olives, beans and 1/6 of the cheese. Continue stacking with 4 more tortillas, then place the last tortilla on top, and top with sauce and cheese. Bake for 20 minutes, until completely heated through and cheese is melted.

*Emeril Lagasse's Easy Enchilada Sauce found at foodnetwork.com is great, or you can use your own or canned sauce.