THE CORVALLIS CARROT
This is just another way to make the dish. It's much simpler, as you don't have to worry about rolling the tortillas. Click here to go back to the original method.
For this method, you are just going to be layering, the same way that you would a lasagne. Place a little sauce on the bottom of the dish so that the tortilla doesn't stick to it. Then start layering.
The layers that I did were tortilla, sauce, ground beef mixture. Approximately 1/4 c of sauce and filling per tortilla.
I doubled up the amount of beef on the top layer because I wanted to finish off the dish with a tortilla on top. Finish the "lasagne" by topping with a little bit more sauce and cheese. To make the enchiladas a bit more mild, use less sauce throughout the dish.
Bake for 20-25 minutes at 375. I broiled mine for 1 minute after everything was finished to get a little bit more color on the cheese. Either cooking method works.