These are a variety of enchiladas via New Mexico. Instead of rolling the fillings into mini burritos the enchiladas are assembled in the manner of a lasagna. This s a stack of 4 or 5 corn tortillas layered with refried beans, chopped peppers and onions, chorizo sausage, cheeses, and salsas. Bake until the cheeses melt and serve with the usual garnishes. These are made with red salsas and pork, variations include green salsas and white cheeses with shredded chicken.
I made some burritos with flour tortillas the other day, made the mistake of calling them enchiladas, and suffered a few arrows (and quiet guffaws, I’m sure) as a result. It seems that corn tortillas are required in enchilada assembly in order for them not to be pointed to with laughter. I claim the usual Midwestern ignorance of the finer points of Mexican or Tex-Mex cuisine. Anyway, I sought guidance with Wikipedia, where I ran across these things: Enchiladas montadas or “stacked enchiladas”. They are apparently a New Mexican regional concoction..
… in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.
Today I made a pair of them, one side with cheddar and beef and the other with chicken and white cheeses, with green chilies and salsa verde on the chicken portion and an ancho chili sauce and tomato salsa opposite. There are two tortillas in each stack, sort of a Mexican lasagna.