Enchilada Casserole

1 pound ground beef

4 cups grated Monterey jack/colby cheese

1 (15 oz) can of chili, without beans

1 (10oz) can of red enchilada sauce

½ cup onions, chopped

1 tablespoon instant beef bouillon crystals

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon ground coriander

½ teaspoon paprika

8 soft corn tortillas

In a skillet, cook the beef with the onions until it is done, drain, and return to same skillet. Add all the remaining ingredients except the tortillas and grated cheese and mix well. 

 

I like to cut the tortillas up in strips and mix them with the chili sauce so they are a bit wet. It makes it easier to serve and eat.

 

Put a layer of meat sauce in the bottom of a baking dish, them make a layer of tortillas (use 4), the a layer of grated cheese.Repeat step 3, ending up with grated cheese on top.  

 

Bake covered in a preheated 350° F oven for 30 minutes or until bubbly and hot. Serves 6 

 

This freezes well.