I have a slight aversion to rolling corn tortillas in an attempt to make enchiladas. It never works for me and they always end up breaking apart. So instead, I make a lasagna version, which is basically unrolled enchiladas, casserole style. Mine are vegetarian but you can add meat if u like.
1 cup chopped onions
1-2 chopped jalapeños
1 cup chopped tomatoes
3/4 cup chopped potatoes
1/4 cup chopped cilantro
1/4 cup tomato paste
1 tbsp chili powder
1 tbsp cumin
1 tsp salt
1 tsp black pepper
1 can black beans, drained
2 cups salsa
1 pkg shredded cheddar or Colby jack cheese
24-30 corn tortillas
Preheat oven to 350 degrees.
Sauté onions, tomatoes and potatoes in about 2 tbsp oil until potatoes are soft and tomatoes are cooked down. Add jalapeño.
Add in spices, salt n pepper, tomato paste, beans and cilantro. Sauté another 8-10 minutes on medium heat.
Grease a 9×13 pan with non-stick spray. Layer 8 corn tortillas on the bottom of the pan (like lasagna!). Then cover with 1/2 of the mixture and 1/3 of the cheese.
Repeat with another layer of tortillas, remainder of mixture and 1/3 pkg of cheese. Top with another layer of tortillas.
On the top tortilla layer, cover with the salsa and remaining cheese.
Cover with foil and pop into oven for 30 minutes. Uncover and bake another 10 minutes until bubbly.
My dumb butt forgot to photo the finished product after pulling it out of the oven! I had some very hungry mouths to feed and was forced to dive right in and start serving. So just imagine the last photo above with melted cheese and bubbly goodness.
I did photo my piece before the party in my mouth started: