I want to make a layered New Mexican Style Enchiladas casserole. I remember having a layered enchilada dish in AZ that I really liked but cant remember the specifics. I am going for a roasted tomatillo/pepper sauce, carnitas (cooked confit style), and some type of cheese. What I need to know is how wet these things should be, should they be oozing with cheese in between layers, what kind of cheese (oaxacan?). Anything that you remember from your favorite new mexican enchiladas dishes is what I am after.