Enchilada Lasagna

Have been making a variety of this for a while. Husband said this was better than the last, so am writing it down. If anyone makes this, please consider changing it up to suit your family's tastes...

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  lb  ground sirloin or 1  lb ground chicken or 1  lb  cut up chicken breast
• 1  poblano pepper, diced
• 1  anaheim chili, diced
• 1  jalapeno, seeded and diced
• 1  medium onion, diced
• 2 -3  large garlic cloves, diced
• 1 1⁄2 cups diced tomatoes (give or take...)
• 7  ounces green chilies
• 2 (10 ounce) cans  enchilada sauce (or make your own)
• 2  cups  mexican cheese (low fat...whatever you prefer)
• 12  corn tortillas or 12  flour tortillas
• 1⁄2 cup salsa (or more to your preference)
• 12  ounces  corn chips (or more to your preference)
• 1⁄2 bunch fresh cilantro, chopped
• 8  tablespoons sour cream (I use low fat)

Directions

1. If your making your own enchilada sauce, start it first. We really like this recipe: http://www.food.com/recipe/homemade-enchilada-sauce-222519.
2. While the enchilada sauce is simmering, dice up the Chiles, peppers, onions and garlic. Saute the meat (chicken or beef) in a large saute pan with the veg. Start the saute with a tbl or so of EVOO. Sprinkle with a bit of salt and pepper.
3. Once the meat is cooked, drain the pan of the excess oil/grease, if any.
4. Add in the tomatoes and green chiles. Saute a bit longer -- warming the tomatoes and chiles. (Can use a can or two of rotel if you don't have fresh).
5. Mix in 1/3 of the enchilada sauce and 1/2 the cheese to the meat / veg mixture. Take the mixture off the heat.
6. Cut the tortillas in half. Spray a light covering of EVOO in 9X12 pan. Place a thin layer of the enchilada sauce on the bottom of the pan. Add a layer (1/3) of the tortillas on the bottom of the pan. Place 1/2 of the veg / meat mixture on top of the tortillas. Add another layer (tortillas / rest of veg & meat), top with last 1/3 of tortillas. Pour or spoon enchilada sauce on top of last layer. Top with last 1/2 of the cheese.
7. Bake at 350 for 20 min to warm all of the ingredients. Watch it towards the end - you may need to put tin foil over the top in case the cheese starts to burn / crisp too much. Let it sit a few minutes (5) to solidify a bit and make it easier to cut.
8. Top with sour cream, cilantro, serve with corn chips and salsa -- Enjoy!