Enchilada Lasagna

Directions

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   This is my own invention.
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   I made this for a potluck last weekend.
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   Everyone seemed to love it and it only cost a few dollars for all of the ingredients!
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   1.
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   Make the potato mixture: Bring a pot of water to a boil.
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   Add the potato cubes.
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   Boil the potato cubes until just tender, about 12-15 minutes.
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   When done, drain off the water and set the potatoes aside.
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   Meanwhile, heat 1 tablespoon of the oil in a skillet over medium heat.
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    Add the onion, jalapeno, and spices into the hot oil and saute until the onion begins to soften and brown.
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    Then remove the skillet from the heat.
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    Add the onion mixture into the potatoes and mix to combine.
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    2.
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    Make the tomato sauce: Put the diced tomatoes and enchilada sauce into a shallow pan and heat over medium-low heat until its warmed.
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    3.
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    Heat remaining oil in a skillet over medium heat and get ready to fry the tortillas.
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    Youll fry them one by one as you go, just a few seconds on each side to soften them up and make them delicious.
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    4.
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    Start by spreading a thin layer of tomato sauce into the bottom of a 9x13 casserole dish.
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    Then fry the first tortilla until soft and flexible.
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    Dip the tortilla in the remaining tomato sauce and place it on the bottom of the casserole dish.
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    In my dish, it took 4 tortillas to make a layer; yours may vary.
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    Continue frying the tortillas as you go.
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    5.
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    Top the tortilla layer with 1 inch of the potato mixture, then a generous sprinkle of grated cheese, then another layer of tortillas.
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    Repeat until the dish is full or youve run out of potatoes.
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    Top the whole thing with a final layer of tortillas, any remaining tomato sauce and cheese.
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    6.
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    Bake at 350 degrees F to melt the cheese and warm through, about 15-20 minutes.
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    7.
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    Devour.
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    This goes well with a glass of wine and a room full of friends!