My grandmother used to make this when she was too tired to roll each enchilada, we love it. Seasonings are all to your preference which is why there are a lack of measurements. Let me know if you try it! 
Enchilada Casserole
2 lbs hamburger
1 can enchilada sauce (28oz can)
2-3 c cheese
1/2 diced onion
taco seasoning
garlic powder
onion powder
s + p
Corn Tortillas
Brown your hamburger. Drain and return to stove on low heat add onions.
While your meat is cooking, put your enchilada sauce in a small pot to warm (we use El Pato sauce, it does not need to be super hot) and add garlic powder, onion powder, s + p. You can also add more chili powder if you like it spicy.
Add about 1/4 c water to your meat and the taco seasoning, mix well.
In a foil lined baking dish, add enough sauce to just barely cover the bottom of the pan. Dip your tortillas in the sauce to barely coat both sides (you can also use a brush, less messy). Then place your tortillas flat in the pan overlapping them to cover the bottom of the pan. Add meat, cheese then another layer of dipped tortillas and keep layering in that order. For the last layer use your tortillas and cheese, make sure you don’t leave any gaps so the meat doesn’t get dried out. Cover with foil and put in the oven for 15 minutes at 350°. Remove foil and bake for 5 more minutes.
