Waiting for it to cool down enough for me to eat it is killing me. It’s probably a little more work than it really justifies (especially since regular beef enchiladas would probably be less fuss), but god it looks good.
Basically, you one by one toast 20 corn tortillas in a skillet over medium high heat, which right there is probably at least 15 minutes. Then you tear 8 of them into pieces and pulse them with a can of Ro-Tel tomatoes and some beef broth in a food processor to create a substance that remarkably resembles vomit, and put that in a big bowl.
After that, you brown a couple pounds of ground beef in the skillet and add that to the tortilla mixture. Then you add some oil and sautee a couple chopped onions in the skillet, then add garlic, cumin and chili powder, and finally three cans of tomato sauce and some more beef broth and simmer for several minutes to thicken it a bit before moving it to a different bowl.
You add half the tomato mixture, a bunch of Colby Jack cheese, 1 and a half minced jalapenos, some hot sauce and a bunch of chopped cilantro to the beef mixture and stir it a bunch to combine. Then you put half the remaining tortillas in the bottom of a greased 13x9 baking pan, overlapping a bit, top them with the beef mixture, add the rest of the tortillas over the top, and finally pour the other half of the tomato mixture over the top and bake for 30 minutes. Then you top it with even more Colby Jack and another jalapeno and a half minced and bake for another 15-20 minutes before taking it out and letting it cool for 20 minutes or so.