Enchilada Stacks

I don't know why I felt I had to be overly cautious when making these, aside from the fact that it was my first time trying. I'm somewhat disappointed in how it looks but the taste is oh so good, even as leftovers the next day. And with green tabasco.  Next time, and there will be a next time, I am going to totally up it and fill it without hesitation and have it oozing and dripping with goodness.

WHAT YOU'LL NEED:
1 package of tortillas (I used the 8 inch - 10 pack ones).
1 lb lean ground beef (although honestly, next time I may opt for 1.5 lbs)
1 can red enchilada sauce (20 oz)
1 package taco seasoning 
Shredded cheddar cheese (8 - 16 oz or more if you like cheese)
1 can refried beans (16oz)
1 can diced green chilies (or you can cut fresh ones)
Scallions to top

* Note - add any other additional ingredients you like in your enchiladas.  The taco seasoning isn't a necessity, you can just use enchilada sauce mixed into the beef, however I found it needed an extra something so I threw in the seasoning.

DIRECTIONS:

Preheat oven to 400 degrees

Brown ground beef in a skillet.  

Add 1/2 cup of the enchilada sauce to the ground beef and stir.  Add the taco seasoning now too if you plan to use it.  Take it off the heat and set aside.

Spray a baking sheet with non-stick cooking spray.  This is important to do otherwise the first layer of tortilla will stick to the baking sheet.  

Place one tortilla on baking sheet and top with a layer of beef followed by cheese, then the diced green chilies. Pour some enchilada sauce over it. I did not measure out how much I used, i just poured loosely. You can do more or less per your taste.

Next, add a tortilla on top  and spread a layer of the refried beans. 
Layer three will be the same as layer one. 

Keep following this pattern for five tortillas, but when you get to the last (top) tortilla, dip it in enchilada sauce and set on top.  Sprinkle with cheese and then cover the whole stack with foil.

Bake for 30-40 minutes.  Remove foil, add a thin layer of enchilada sauce and some more cheese. 
Bake uncovered for 5 minutes so the cheese melts.

Garnish with the cut scallions and serve!