Easy Enchilada Casserole

By Lori Watson

I love enchiladas. I hate trying to make them and having to roll each one individually for ten to twenty people. My mom showed me how to make this easy version, similar taste in a lot easier fashion. I have to double or triple every recipe I make, this one won't feed ten to twenty people. But it'll give you the idea and you can adjust it to feed whatever size family and all their friends you may have!

1 package corn tortillas (I like the white corn)
4 cans enchilada sauce
2 lbs hamburger (you could substitute shredded chicken, which is delicious)
1 package taco seasoning
2 bags shredded Mexican cheese
1 can green chilies or a jalapeno or whatever extra spice you like
1 container sour cream
your favorite guacamole recipe (Mine's easy- avocados, garlic, chopped tomatoes, chopped onions, a spritz of lemon, and a lot of salt. Mash into a chunky dip and you're good to go.)

Brown the hamburger and mix with the taco seasoning. Take out your baking pan and cover the bottom of the pan with one can of enchilada sauce. Tear tortillas in half and layer across the bottom of the pan. Add a layer of ground beef and then the shredded cheese. Top with more enchilada sauce and then tortillas, followed by beef and cheese. Continue layering like a lasagna- sauce, tortillas, beef, cheese. End with tortillas, sauce, and cheese. Toss some green chilies or jalapenos on top either before or after cooking, whichever you prefer. Bake at 350 degrees for about 30- 45 minutes or until the tortillas soften a little and the cheese is all melty and gooey. Serve with sour cream (a must, in my opinion) and guacamole.