ENCHILADA CASSEROLE

1 jar of SALSA
1 can red enchilada sauce
9 corn tortillas
6 flour tortillas
1 ½ cups of cooked white rice
1 can of black beans
2 cups of sour cream
2 cups of shredded cheddar
1 cup of Monterey Jack
1 bunch of cilantro
1 bunch of green onions chopped
1 can of green chilis
2 Tbsp. of hot chili powder
1 Tbsp. ground cumin
2 large jalapenos, chopped
salt
black pepper
oil

Heat oven to 375 degrees. Mix rice, beans, sour cream, 1 cup of cheddar, 1 cup of Monterey Jack, cilantro, green onions, green chilis, chili powder, cumin, jalapenos, and salt and pepper to taste in a big bowl. Heat oil in skillet until very hot. Fry each tortilla quickly on each side. Tortillas should be soft, but crispy. Drain on paper towels. Grease a 9 x 13-inch baking dish. Mix enchilada sauce and SALSA together in small bowl. Spread layer of salsa sauce on bottom of dish. Layer, alternating corn and flour tortillas on top of salsa-sauce. Top with layer of bean-rice mixture, then salsa sauce mixture. Top that layer with a layer of corn & flour tortillas. Repeat the different layers, but you want to end with tortilla layer, toped with salsa-sauce and shredded cheese. Bake at 375 for 1 hour or longer, until bubbling through. Serve with a dollop of sour cream and a scoop of SALSA! Serves many!