Fish enchiladas, David Doesn't Bake

Why wrap when you can stack? Preheat your oven to 350 F, warm up some enchilada sauce and then cut the cod into 4-inch pieces and season liberally with chili powder, salt, pepper and a few pinches of cayenne pepper. In a nonstick pan, saute the fish over medium-high heat until barely cooked through and set aside.

Pour about a third of your enchilada sauce into a large oven-proof dish and then one by one dip some tortillas into the sauce to coat and layer the bottom of the dish. Put some fish on top of each tortilla and then dip another layer of tortillas into the reserved sauce and stack on top.

To finish, cover with any leftover sauce, a Mexican cheese blend and some sliced jalapenos, scallions or sliced black olives. Bake until the cheese is fully melted and the edges start to brown.

Serve with some sour cream, salsa or cilantro.