The newest issue of whatever that cooking magazine is called has a recipe for a chicken "enchilada" that more resembles lasagna Mexican style. (You layer tortillas, meat/bean/sauce mixture, and cheese a few times.) I've made "tuna tacos" before and that has worked ok, so I tried substituting tuna for the chicken and otherwise following the recipe.

In general it was fairly tasty, but the tuna didn't quite work with the enchilada sauce and salsa. I wonder which would work better, using fake meat or just leaving out the meat and maybe adding some other vegetable into the mix. (It wouldn't really be Mexican without the cheese, I suspect, so leaving *that* out isn't an option.)