Mom Pete's Stacked Enchiladas

Ok, so these are easier than normal enchiladas b/c they're basically like an enchilada lasagna. 

Sauce:
1 can enchilada sauce
1 packet brown gravy mix
1.5c water

Filling:
1 med onion
1.5 lb ground beef
1 can refried beans
1 packet of low sodium taco seasoning
Water

Other ingredients:
1 bag of mexican cheese
1 pk (12) small corn tortillas
sour cream
salsa
any other extras you like (lettuce, cilantro, jalapenos, etc)

Ok, so mix the sauce ingredients together in a small saucepan (but at least as big as a tortilla) and bring to a boil then reduce heat to low.

Meanwhile, saute onions with the ground beef then add the taco seasoning and refried beans.  Keep it warm over low heat.  I usually add water as it thickens to keep it the consistency of a thick chili.

Now, to assemble:
    Ladle a bit of sauce into the bottom of a baking dish, just enough to coat the bottom.  Put a tortilla into the sauce pan for about 20 seconds to let it get coated with the sauce and soften but don't let it get too soft.  I use tongs to put them in and take them out.  Put it into the pan and repeat with add'l tortillas, breaking them into smaller pieces, if needed, to form a single layer.
    Spread some of the filling over the tortillas.  You don't need to completely fill every inch, you want to get 2-3 layers with meat as your top layer, so plan accordingly. 
    Next, sprinkle some cheese.  Same story as the meat filling.  Then start over with dunking the tortillas and creating layers, etc.  Your last layer ends with meat and cheese.  Pour any remaining sauce over the top and bake in a 350 degree oven for about 20 minutes or until completely heated through and the sauce is absorbed.
    I put sour cream, salsa and lettuce on mine when served, but you can go nuts with any Mexican stuff.

Hope you like it!