1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to keep things from sticking.
2. In a large skillet over medium heat, cook the ground beef, breaking it apart with a wooden spoon until browned and cooked through, about 7-8 minutes.
3. Add the chopped onion and garlic to the skillet. Sauté until softened and fragrant, about 3-4 minutes. Mama Lu always said, “The smell of onions cooking is the smell of a meal coming together.”
4. Stir in the enchilada sauce, diced green chilies, cumin, smoked paprika, chili powder, salt, and pepper. Let this simmer gently for 5 minutes so the flavors meld.
5. Warm the tortillas slightly in the microwave or on a dry skillet for a few seconds each. This makes them more pliable and easier to layer without cracking.
6. Spread a thin layer of the meat sauce on the bottom of your prepared baking dish. Layer 3-4 tortillas on top, overlapping slightly if needed.
7. Spoon a third of the meat sauce over the tortillas, then sprinkle generously with both cheddar and Monterey Jack cheeses.
8. Repeat layering two more times — tortillas, meat sauce, cheese — finishing with a top layer of cheese.
9. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
10. Let the casserole rest for 5-10 minutes before serving. This step is crucial; it helps everything set up and makes cutting easier.

When I first made this for my Portland friends, I watched them dig in with wide eyes and full hearts, reminding me how food connects us no matter where we land. Mama Lu’s spirit lives in these layers — simple, soulful, and always made with a pinch of salt and a whole lot of love.