Enchilada Lasagna

This recipe is a mix between an Enchilada Stack and Mexican Lasagna. It was super easy to make in the Crock-Pot. I'm going to post the recipe as a I made it for dinner, but below add suggestions for how I would change it next time I make it. Please be sure to read the notes under the recipe.

1 pound ground beef, browned and drained
1 small onion, diced fine
1 large can red enchilada sauce
6 large flour tortillas
2 cups shredded cheese

Once meat is browned and drained, return to pan and add onion. Allow to cook another 1-2 minutes. In the meantime, spray the Crock with cooking spray. Add a couple spoonfuls of enchilada sauce to bottom and spread into an even layer. Add remaining enchilada sauce to meat and onion mixture, stirring ingredients together. Layer a tortilla on top of the sauce in the crock. Layer enchilada mixture. Repeat the layers twice more. Add cheese on top of sauce layer, then another tortilla. Repeat until out of ingredients. Add cheese on top. Allow to cook in Crock on low for 4-6 hours or on high for 2-3 hours. To serve, try cutting the lasagna into pieces then scoop out. Top with ingredients you'd put on enchiladas (sour cream, jalapenos, taco sauce, salsa, etc.) Could serve with refried beans or Spanish rice for sides.

Notes: Making it this way was too acidic for me, so I recommend finding something to cut the enchilada sauce back a bit. Maybe combining with some sour cream or a can of tomato soup would help.

If everyone in the family enjoys refried beans, olives, or Spanish rice, it would be good to add these to the layers. It would make it more filling and eliminate the need for side dishes.

Adding cheese to each layer would make it yummier (I didn't, because we didn't have enough).

You could also substitute shredded chicken or pork for the ground beef. Any meat will do as long as it is cooked before adding it to the layers. If making chicken enchiladas, I would recommend using 1 small can of enchilada sauce and 1 can of cream of chicken soup.