To make easy layered beef enchiladas, brown 1 pound of ground beef with 3/4 cup of chopped onions and two cloves of garlic. Stir one can of chopped green chiles into the beef mixture, and season it to taste with salt and pepper.
Add 10 ounces of enchilada sauce to the bottom of a baking dish, along with four corn tortillas. Spread the beef evenly, and top it with four more tortillas. Top the casserole with 10 ounces of sauce and 1 cup of shredded Mexican, cheddar or Monterey jack cheese before baking it for 25 minutes at 375 F. Serve the casserole with a dollop of sour cream, if desired.
Alternatively, pour 3/4 cup of enchilada sauce in the bottom of a baking dish, and top it with eight tortilla halves. Add 1 cup of black beans, 1/2 cup whole corn kernels and 1 1/2 sliced scallions to the dish. Sprinkle the vegetables with 1 cup of cooked, shredded chicken and 3/4 cup of shredded cheese. Add two more layers of tortillas, sauce, beans, corn, scallions, cheese and chicken. End the casserole with tortillas and sauce. Cover the dish with foil, and bake it for 20 minutes at 375 F. Remove the foil, sprinkle the top with another 3/4 cup of shredded cheese, and bake it for another 10 minutes.