This is basically an enchilada casserole. My mom found a recipe online a few years ago but she can't remember where now. She's been making it for so long she's kind of adapted it and made it her own.
I moved out for school last month and this is definitely the meal I miss the most. I had her email me the recipe and figured I'd share here.
I'm not sure what the exact ingredients the original recipe calls for but this is what my mom uses and I love it.
She uses one of those 3-qt. glass pryrex dishes, I think. I have a smaller one so I'll have to cut the recipe down quite a bit. Also, I use turkey meat for everything so I'll probably try this with turkey and see how it turns out.
This is kind of a 'play it by ear' recipe. You can add as much cheese, enchilada sauce, meat or tortillas as you want.
1-1.5 lb hamburger meat
1 lb of chili meat
1 can cream of mushroom soup
1 tsp ground cumin
1 tsp salt
2 6oz-8oz packages of cheese (I use two cheeses either: American, swiss, Colby, Monterrey jack or mild cheddar. Usually it's American and another type) shredded
1-2 cans Old El Paso enchilada sauce (mild, medium or hot)
Corn tortillas (I like to use Mission tortillas because they're not as thick)
Brown both meats together and drain. Add 1 can of cream of mushroom soup, 1 tsp ground cumin and 1 tsp of salt.
Spray the bottom and sides of glass dish with whatever kind of oil you prefer.
Spread a thin layer of Old El Paso enchilada sauce on the bottom of pan.
Cut the tortillas in half and add a layer on top of enchilada sauce.
Add a layer of the meat then a layer of cheese.
Repeat process from enchilada sauce, tortillas, meat and cheese.
It's usually about 3 layers, depending on the size of the dish. On the last layer, after the meat and cheese go ahead and add one last layer of enchilada sauce.
Cook about 40-45 mins @ 400 degree. Place closer to the bottom rack.
You'll know it is ready when the edges start bubbling and the cheese is melted.
I hope that covers everything.