Preheat oven to 350°F (176°C)

Brown and mince the ground beef in a skillet over medium heat until cooked through; drain excess grease.

Next, add the seasonings and green chiles to the cooked beef and stir to mix until combined. Set meat mixture aside.

Add enough enchilada sauce to the bottom of a 8½ x 11½ baking dish to glazed the bottom (less than ¼ cup). Pour the remaining enchilada sauce into a large bowl.

Take 4 of the flour tortillas and one by one coat in the enchilada sauce and place in the bottom of the casserole dish (see post for tips) to form the bottom layer.

Next, add about ⅓ of the meat mixture on top of the tortillas layer along with some of the diced onions then top with some of the shredded cheese. Repeat layers twice more ending with the meat mixture, onions and a final top layer of the shredded cheese.

Cover the casserole with aluminum foil and bake for 45 minutes. Allow the enchilada casserole to cool about 15 minutes before serving.

Serve along with your favorite toppings and sides. (See full blog post for suggestions as well as recipe variations and optional ingredients).