Step 1: Prepare the Meat Mixture for Enchilada Lasagna

1. Cook the Meat: In a large skillet, heat a little oil over medium heat. Add the ground beef (or chicken) and cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
2. Add the Seasonings: Once the meat is cooked, add the diced onion and cook for another 3 minutes until softened. Then, add the cumin, chili powder, garlic powder, paprika, salt, and black pepper. Stir well to evenly coat the meat mixture with the spices.
3. Incorporate Enchilada Sauce: Pour in the red enchilada sauce and diced green chilies (if using). Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat.

Step 2: Assemble the Enchilada Lasagna

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
2. Layer the Tortillas: Place a layer of tortillas on the bottom of the prepared baking dish, slightly overlapping if necessary. You may need to cut some tortillas to fit the pan.
3. Add the Meat Sauce: Spoon a portion of the meat mixture over the tortillas, spreading it evenly across the surface.
4. Add Cheese: Sprinkle a generous layer of shredded cheddar and mozzarella cheese on top of the meat sauce.
5. Repeat the Layers: Continue layering tortillas, meat mixture, and cheese until you run out of ingredients. Make sure to finish with a layer of cheese on top.

Step 3: Bake the Enchilada Lasagna

1. Cover with Foil: Cover the baking dish with aluminum foil and bake for 20 minutes to allow the flavors to meld together.
2. Uncover and Bake: After 20 minutes, remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted and bubbly, and the lasagna is golden brown on top.
3. Cool: Allow the lasagna to cool for about 5-10 minutes before slicing. This helps it set and makes it easier to cut into neat squares.

Step 4: Serve and Enjoy

1. Garnish and Serve: Serve the Enchilada Lasagna hot, garnished with fresh cilantro, and a dollop of sour cream if desired. This dish pairs wonderfully with a side of Mexican rice, refried beans, or a simple green salad.