Enchilada Lasagna

Sorry - no pictures!

I made Enchilada Lasagna for dinner recently. It started out as enchiladas, but turned into a lasagna-type preparation to save time. (I always used to break all the tortillas by accident, anyway.) I used Mom's original enchilada recipe, but added in about 4 Tbsp chopped cilantro, about 1/3 cup of Mexican corn, and about 1/2 a can of (chopped) sliced black olives, since I had them on hand. Instead of rolling individual tortillas, I layered the cheese, sauce, and some overlapping corn tortillas the same way lasagna is layered. Much quicker, and tastes the same! Here's the original enchiladas recipe:

Enchiladas

15 corn tortillas
1 lb ground beef
1 onion (I use about 1/2)
1/2 cup sour cream
1 cup grated cheddar (I use an additional half cup or so on top)
2 Tbsp fresh chopped parsley
salt & pepper (to taste)
2 cans tomato sauce
2/3 cup water
1/3 cup chopped green pepper
1 Tbsp chili powder
1/2 tsp oregano
1/4 tsp cumin
1 clove garlic, minced

-Preheat the oven to 350.
-Brown the ground beef with the onion. Drain & remove from heat.
-In a medium bowl, mix together the beef, sour cream, cheese, parsley, and salt & pepper.
-In the skillet you used to brown the beef, heat the remaining ingredients (except tortillas) until simmering, and simmer 5 minutes.
-Dip each tortilla in the sauce, fill with beef mixture, and roll. Place into a 9x13 pan, and pour the remaining sauce over the top of the enchiladas.
-Bake at 350 for 20 minutes.