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I am not the best at instructions, so.....

3 or 4 small cans enchilada sauce, whichever you like (hot, medium, mild, green chilies- I use 2 hot and one medium)

1 - 1.5 pound ground beef, cooked and drained (I put a little cayenne, along with cilantro, in while cooking)

1 package shredded Mexican cheese (NOT taco cheese) 2 cups, I think. Have some extra handy in case lol

18 corn tortillas, but it is adjustable

I do not use onions or jalapenos but go for it, if you want! I would either cook with ground beef or mix in the sauce

fresh cilantro (if not available, then the flakes)

sour cream, if you wish for serving

canola oil

paper towels to drain tortillas

So, this is how I make it, adjust as you wish

Cook ground beef, adding any seasoning you like (I use cilantro and cayenne). After cooked, drain and set aside.

Using a medium fry pan, heat corn oil to heat up the tortillas ( maybe a 1/2” or so deep)

Using tongs cook each tortilla til soft, flipping it over once or twice, you will smell them; just not too long or they will be chips! When heated, put them on towels to drain and start the next one. As they drain you can put them aside.

I use a 9 x13 ceramic casserole dish, but a pan is fine too.

Pour about 1/2 can of sauce on the bottom of dish, swirl to cover.
Place 6 tortillas one at a time to cover bottom of dish, they will overlap Pour sauce over to just cover the tortillas
Use about half the ground beef and cover the tortillas; it will not look like enough, it is.
Cover with shredded cheese.
Repeat one more time.
Then, using the last of the tortillas, cover and then pour the last of the sauce over, making sure to completely cover (maybe have an extra can ready in case you had too much fun). Top with more cheese; do not be frugal. lol
I bake it covered at 350 for about 20 minutes, then take the cover off and bake for 30 minutes.

This is really all done as a matter of taste. Play with it!!! Layering carmelized onions or jalapenos can change it up. Instead of ground beef, you can use shredded chicken or pork or beef. Try different shredded cheeses or crumbles.

I call it Mexican lasagna. lol Oh, and if the tortillas break, so what, just layer them. That is why it is easier than making enchiladas but tastes the same, while looking like lasagna.

You can top with sour cream when serving, along with cilantro.

My husband loves it and I try to make it a weekly dinner. I decided to do this when I was tossing half my tortillas trying to make enchiladas.

I might recommend that, if you have the space, to make 2 batches at a time and freeze one.