Enchilada Strata

I've been making this stacked enchilada dish for over 20 years. I usually serve it with refried beans and a salad or fruit for a complete meal.


1 pound lean ground beef
1 medium onion, chopped
1 garlic clove, crushed
1 can (10 oz.) enchilada sauce, reserve 1/4 cup
1 can (4 oz.) diced green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano
10 corn tortillas
1 cup (4 oz.) shredded cheddar cheese
Sour cream, if desired

In large skillet, cook ground beef, onion, and garlic until beef is lightly browned. Drain. Add enchilada sauce (reserve 1/4 cup). Stir in green chilies, salt, and oregano. Cook, uncovered, over medium heat to blend flavors, stirring occasionally. Warm tortillas in microwave between damp paper towels, or according to package directions. Place a heated tortilla in a greased deep casserole dish. Spread tortilla with about 1/4 cup meat mixture; sprinkle with about 1 Tablespoon cheese. Place another tortilla over cheese; top with meat and cheese layers. Continue stacking tortillas, meat, and cheese. Drizzle reserved enchilada sauce over stack. Cover and bake in a 350 degree oven for 15 to 20 minutes, or until heated through. To serve, cut in wedges and top with a dollop of sour cream. Makes six servings.