Easy Enchilada Casserole

Brown meat over medium heat, adding in all spices to taste. Drain meat and return to pan.

While meat is browning, pour just enough enchilada sauce in the bottom of a 9×13 pan. You don’t want a lot of sauce on the bottom.

Layer about half of the meat on the bottom, “spread” the green chilies on top and then layer half of the cheddar cheese on top. Then take remaining enchilada sauce and put in a bowl/pan and dip a corn tortilla in the sauce before layering on top of the cheese layer. Repeat with five more corn tortillas and they should overlap each other when you layer them.

Repeat layers again: meat, cheese, enchilada-dipped corn tortillas. Pour leftover enchilada sauce on top and then sprinkle with cheese.

Bake in the oven at 400 degrees until cheese is melted and corn tortillas have reached desired crispiness. I like mine on the crispy side, so I leave them in there for 15-20 minutes. Serve when cooled. Great topped with any number of things such lettuce, tomatoes, and sour cream. My husband loves them with salsa.

Enjoy!