2 1/2 lbs ground round
1 1/2 cups diced onions
6 TBSP taco seasoning
1 cup water
2 cans green chiles
12 oz mild salsa or picante sauce
3-4 TBSP oil
30 corn tortilla
2 lbs Jack or cheddar cheese
2 15 oz cans red chile enchilada sauce
2 15 oz cans green enchilada sauce
1 cup sour cream
Mix beef with onions, seasoning, green chiles, salsa, and 1 cup water, simmer on low heat for 15 minutes.
For sauce, whisk together enchilada sauces and sour cream, set aside.
In frying pan, add 3-4 TBSP oil and heat over medium heat until hot. Using metal tongs, place tortillas in hot oil. Flip after 10 seconds, and cook 10 more seconds. Place on a plate lined with paper towels to drain oil.
Assembling (You will do this process twice):
Pour 3/4 cups sauce on bottom of 2 9X13 dishes. Place 5 tortillas on sauce, layer 1/4of meat, then 1/3 of cheese. Repeat. End with a layer of tortillas, remaining sauce and cheese.
When Cool, wrap with plastic wrap, foil and label or attach directions.
Thaw overnight in refrigerator. Remove plastic wrap. Tent foil and bake at 350 degrees for 30 minutes. Serve with shredded lettuce, tomatoes, sour cream and guacamole.