This may be my shortest post of all time. Several folks have requested the recipe for the layered black bean and chicken enchiladas that I made on Super Bowl Sunday. I considered retyping this, and then thought, "The heck with it - I'll just share the link."
Incredibly easy, very hard to screw up (unlike the National Anthem, apparently). I was talking to one of my favorite five year-olds, one Miss Lauren Grace, as I was assembling multiple pans of these in her mom's kitchen, and I completely botched the layers on the first one. Didn't matter - proving my theory that if you top something with enough cheese, what's underneath doesn't matter all that much. For our largish (in number, not in girth!) Super Bowl crowd, I used two big disposable pans, tripled the recipe and split it half and half. If I had it to do over, I would throw in an extra can of enchilada sauce (so four total) for my supersized version. But, again, the cheese made it all good . . . .