  Enchilada Casserole I actually made my own sauce for this one...it's amazingly quick and easy. Enchilada Sauce: 2 tbsps vegetable oil 2 tbsps flour 1/4 chili powder 2 cups water 1/4 cup tomato sauce salt and garlic powder to taste Heat oil; mix in flour and cook for one minute. Add chili powder and heat for another minute before adding the water. Use a wisk to make sure lumps are out.
Add tomato sauce, then salt and garlic powder to taste. Turn low and simmer for about 15-20 minutes. You can always add more water if sauce seems to thick. Casserole: Yellow Onion - diced Meat of choice - about a pound Corn tortillas - white or yellow, cut into thick strips one small can of diced chili peppers Grated cheese of choice - cheddar and/or jalepeno jack enchilada sauce While the sauce is simmering, cut up and cook an onion in another pan until it begins to get soft.
Add and brown the meat. The meat and the sauce usually end up finishing about the same time, so then you're ready to start assembling the casserole. Put a bit of the sauce in the bottom of a casserole-type dish. Layer your meat, the diced chilis, tortilla strips and cheese.
Keep layering the sauce, beef, chilis, tortillas and cheese until you reach the top of the pan. End with a layer of the tortillas and then pour any remaining sauce over the top and sides ( you definitely don't want dry enchiladas!). Top with cheese. Heat for about 30 min. in a 350F oven. When the sauce is bubbly and the cheese is melted, you're ready to grub. I serve with a small salad - lettuce, tomato, avocado, etc - and some sour cream. Yummy. 
