With this enchilada casserole, I think I struck pure gold. It is super easy to make, inexpensive, quick to cook and freezes well for leftovers… what's not to like?
This recipe is inspired by lasagna. In essence, instead of layering noodles, I layer tortillas. All that is required is layering up the ingredients, then adding the cheese to bake on top.
To assemble, spread 1/2 cup tomato sauce in the bottom of a 9×13 baking dish. Top with three tortillas, cutting one in half to fill in the pan. Spread 1/2 of the meat mixture over tortillas, top with 1 cup of tomato sauce and 1/2 cup each of the cheddar and pepper jack. Repeat.
Layer on final three tortillas, remaining sauce and cheeses. Cover with foil, bake 30 minutes in a 350 degree preheated oven. Remove foil, bake for an additional 10 minutes. Remove from oven, cover with foil and let sit for 10 minutes.