From campbellskitchen.com, my additions are listed at the bottom.

This makes a huge amount. I didn't realize how much this would make. My layers were way thicker than pictured below. I had enough for John to take leftovers for lunch and at least another 1.5 servings for later this week.

Cheesy Enchilada Stack

This hearty, one-dish meal features layers of ground beef, tortillas,enchilada sauce, refried Beans, green chiles and shredded Cheddar cheese...it's a wonderfully satisfying dish.

1 pound ground beef

2 cups prepared enchilada sauce

Vegetable cooking spray

6 flour tortillas (10-inch)

8 ounces shredded Cheddar cheese (about 2 cups)

1 can (about 16 ounces) refried beans

2 cans (4 ounces each) chopped green chiles, drained

Chopped green onion

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 1/2 cup of the enchilada sauce in the skillet. Spray a baking sheet with the cooking spray.
  
• Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 of the refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.
  
• Bake at 400?F. for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and onions. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges.
  

I crisped up the flour tortillas in a small skillet with cooking spray flipping them until they were a little crunchy on both sides. I also only had 5 tortillas on hand, and they were the 8inch.

I also added an entire can of mild Old El Paso Enchilada sauce to the meat mixture. Then used 1/2 of another can to pour over the top.

I added red, green, yellow peppers, some cumin, chili powder, minced garlic, black and white pepper to the meat mixture. I sauteed the veggies and spices in the skillet before browning the meat.

I did not add the green chiles to the stack by themself. I stirred them into the refried beans before layering. I added some chunks of Velveeta Cheese to the top during the last 10 minutes of baking because shredded cheese tends to get lost in the enchilada sauce.

I layered in this order:

tortilla

meat mixture, sprinkle with cheese

tortilla

bean and chile mixture, sprinkle with cheese

tortilla

meat mixture sprinkle of cheese

tortilla

I did not add the remaining enchilada sauce until the last 10 minutes of baking because I thought it make it all a soggy mess. I just poured it over the top of the stack then added those chunks of Velveeta cheese.

The bottom and top tortilla remained a bit crispy, and the middle layered were like soft enchilada tortillas.

You can easily scale this recipe down, and personalize it.

This thread has really made me miss my home state!!! Nothing here in WV even compares to our yummy Tex Mex! Hopefully I will be moving home in about a year!

Thanks for sharing everyone! I will start experimenting soon!