The recipe for easy cheesy enchiladas originally appeared in Judy Volhart’s cozy murder mystery Ice Whine and Irish Cheddar (Whine & Cheese Cozy Mystery Series, Book 2). Have you tried this recipe? Tell us in the comments section below.

Easy Cheesy Enchiladas

Forget about rolling them, these are layered and stacked, baked and sliced. It doesn’t get easier.

1 pound (regular size package) of ground beef (I use lean or extra lean- use what you want, but strain off the fat after cooking)

1 can spicy red pepper tomatoes or any kind of canned spicy diced-style tomatoes

3 or 4 small flour tortillas (whatever kind you like- I never tried this with a corn tortilla though, which isn’t as soft in consistency)

2 cups of your favorite shredded cheese (mozzarella or cheddar work well)

1 teaspoon each chili powder and garlic powder

Sour cream for garnish (optional)

Brown beef in skillet until cooked, drain off fat. Stir in can of tomatoes and the spices and simmer for about 5 minutes.

In a deep round pie plate or dish or some sort, place 2 tablespoons of meat mixture on bottom and spread around. Then place 1 tortilla that should just fit the dish. Add a layer of meat and a layer of cheese, then layer again with tortilla and meat and cheese.

Continue until no more meat mixture is left (usually after 2 or 3 layers of tortillas).  Make sure the top layer ends with meat mixture and cheese. Bake in 350 Fahrenheit oven until cheese is melty.

Remove from oven and allow to cool for about five minutes then slice and serve with sour cream, maybe some rice. Guacamole or sliced avocados are really nice on it too.