Layered Enchiladas

I am not very good at making traditional enchiladas.  I've tried numerous times and one of my aunts even tried to teach me.  She is very good at it.  Still I struggled to the point that, although I love enchiladas, I stopped trying to make them.  Then I got an idea after making lasagna one day to do my enchiladas the same way.  Not only was it successful but I enjoyed making them once again.

Layered Enchiladas

1 pound ground lean beef, pork or turkey

1 small onion, diced

1/2 green bell pepper, diced

1 15oz. can tomato sauce

1 packet enchilada seasoning

1/4 cup water

12 corn tortilla shells

2 cups grated sharp cheddar cheese

Sour cream (optional)

Sliced black olives (optional)

Sliced jalapenos (optional)

Salsa (optional)

In a large pan over medium heat brown meat with that onions and pepper, add tomato sauce and seasoning packet.  Stir thoroughly to combine, simmer 20 minutes. Spoon a small amount of meat mixture into the bottom a two quart casserole dish top with 4 tortillas, one third meat mixture and one third of the cheese.  Repeat again twice.  Cover and bake in microwave for 8 to 10 minutes.

Serve topped with a dollop of sour cream, sliced olives, jalapenos, and salsa as desired.

Quick, easy, and for me far less frustrating.  Perfect to take for a potluck supper as well.