Enchilada Casserole

This is a quick version of enchiladas. You can use any meat you like, whether ground or shredded. Serve with Mexican rice and refried or black beans and all of your favorite condiments.

1 lb. meat (I usually use ground turkey)
Mexican seasoning to taste
12 corn tortillas
1 29-oz. can enchilada sauce
2 cups shredded Mexican blend cheese

Cook meat in a skillet along with Mexican seasoning. Spray a 13x9x2 inch pan with non-stick cooking spray. Pour 1/2 cup of enchilada sauce in bottom of pan. Lay 4 tortillas on top of the sauce. Note, there will be some overlap of the tortillas and uncovered space in the pan...no problem. Layer 1/2 of the meat mixture over the tortillas, 1/3 of the cheese over the meat, and 1/3 of the remaining enchilada sauce over the meat/cheese. Repeat. Place final 4 tortillas on top of the second layer of meat, cheese and sauce, cover with remaining enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes.

Enjoy!