Enchilada Lasagna

• 1 lb Ground Meat (I use turkey)
• 4 each Flour Tortillas
• 1/2 envelope Taco Seasoning
• 1 packages 8 oz Mexican Shredded Cheese
• 1 can 10 oz Enchilda Sauce

1. Preheat oven to 400.
2. Brown ground meat and stir in taco seasoning.
3. In an 8x8 glass pan, put one tortilla in the bottom, so it's easier to scoop when done, then start your layering.
4. First a spoonful of meat, spread it around evenly, then some enchilada sauce (just straight from the can is fine), then a handful of cheese sprinkled around.
5. Cover this with another tortilla, and layer the same again.
6. Do this layering one more time, and the last tortilla covers the whole thing.
7. Use the remaining enchilada sauce on the top tortilla, and use the back of a spoon to spread it out evenly.
8. Top off with more cheese and pop it in the oven until the cheese has melted and the edges of the top tortilla is golden and crispy, about 10 minutes.
9. Use a spatula and cut it like you would lasagna, then add a dallop of sour cream on top of each plated serving.
10. Hope you all like it, enjoy!

ground meat, flour tortillas, shredded cheese, enchilda sauce

Taken from cookpad.com/us/recipes/358022-enchilada-lasagna (may not work)