I was thinking more savory crepe, maybe ham with a mexican mornay sauce--sort of a breakfast hot brown.
And just ended up doing a breakfast enchilada stack in this case though. I wimped out.
Conveniently, the flat part of an 8 inch skillet is very close to the size of corn tortilla. So I made some think omelet rounds for part of the stack.
Dipped them in a green chile sauce, made individual layers of cheese, mexican chorizo spread thinly, and the egg.
Sometimes I'd double up filling without thinking about it.
Made it the night before. Refrigerated it, and baked it until hot and bubbly in the AM.
Cut out a wedge and enjoy!