Preheat oven to 350. Grease 9 x 13 pan or spray with non-stick. Open a large can of enchilada sauce (or homemade). You will use any amount of the following ingredients: Mexican rice, refried beans, Mexican beans, meat (cooked), cheese (any), sautéed onions, peppers, olives, chilies … you get the idea.
Cut up corn tortillas in fourths. Spoon enchilada sauce into the bottom of your pan. Then place tortilla pieces, rice, beans, meat, beans, cheese, sauce, tortilla pieces … whatever you like … with one last layer of tortillas and sauce. Save some cheese for the top.
Cover and bake in preheated oven for 30 minutes.
Uncover and sprinkle with remaining cheese and return to oven for 10 minutes more, or until cheese melts. Let rest 5 – 10 minutes before serving. Serve with sour cream and a tossed salad.