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Goose of Living In Outlaw Territory occasionally does the Recipe Tuesday meme. I happened to be on the market for something quick, easy, tasty, and kid-friendly so darned if I didn’t print her post (I don’t think I’ve ever printed anyone’s post before) and headed to the grocery store.

Here’s what I printed. I’m reposting it so that either makes it a Tuesday Recipe by proxy post, a bigger-than-140-character Twitter Retweet, or else just a darn good Tuesday night meal.

So sometimes I want enchiladas mole but I don’t want to spend forever wrapping the filling inside each tortilla and I certainly don’t want to haul out the spice grinder to hand make my mole. Perhaps that makes me lazy occasionally, so be it.

Here is what I do.

One jar mole paste, diluted with at least two cups water and blended over heat till simmering. This paste tends to want to stay thick so keep adding water if you need to.
15 corn tortillas (cut the sides off so they are rectangular)
Filling, such as-black beans and corn with minced peppers, zucchini, mushrooms and garlic or shredded chicken or pork or whatever you want.
Three cups grated cheese-chedder, monterey jack, queso fresco what have you

Saute up your filling
Spray a glass pan with cooking spray and lay down a layer of tortillas (about 5).
Add a layer of filling, cheese and mole sauce.
Repeat the top the layers with the last batch of tortillas and mole.

Bake at about 350 for 30 minutes.

She said it here.

For once my corner grocery let me down — no mole sauce of any kind — so I improvised my own impromptu enchilada sauce with a tub of fresh salsa and a can of tomato sauce.

Otherwise? Wowzie! Quick, easy, and very tasty. I grabbed an ear of fresh corn and some canned black beans, a little pork sausage, some onion and red bell pepper. A little sour cream on top after serving it up and… Mmmm-mmm!

The kids liked it too. Plus there’s enough left over for lunches tomorrow.

Or, as Goose put it “It’s dang good.”