Yield 2 servings
Your favorite Mexican ingredients layered between corn tortillas smothered in a delicious homemade enchilada sauce. Repurpose those taco night leftovers into something delicious.
3/4 C shredded cheese
pico de gallo
If you are looking to make more servings, use a larger skillet and maybe add another layer of beans and rice (or really whatever you have left).
Don’t skimp on the sauce and cheese!
Recipe by First and Full at https://firstandfull.com/breakfast-enchilada-stack/