Stacked cheese enchiladads

Stacked Cheese Enchiladas
Who doesn't love enchiladas? Their cheesy, spicy, bubbly goodness is yours to have and quite easy to make at home if you make them stacked like they do in New Mexico. Enchilada basically means to get chili all over something and in Mexico the chili sauce varies: with a red version Enchilada Rojo to a green version Enchiladas Verdes. I give you both options and which tortilla to use is also up to you, use corn or wheat tortilla, just note that slightly stale tortillas work best for soaking up the chili sauce.
Ingredients
Pepper Jack Cheese 2 pounds grated
Chili Sauce (See both Red & Green below)
8 tortillas wheat or corn slightly stale
Toppings:
Hot Sauce (Red or Green)
Sour cream
Thin sliced onion rings (rinse off in a colander to remove the raw sharpness)
Radish slices

Red Sauce
1 28 ounce can tomato sauce (Plain sauce not seasoned)
2 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon paprika
Tools
1 large casserole dish (lasagna size)
1 pie plate or other shallow bowl large enough to dunk the whole tortilla
Directions
Cover the bottom of your casserole dish with the sauce and place the rest of the sauce in the pie plate.
Dunk each tortilla in the sauce and coat both sides.
Place two on the bottom of the casserole side by side and spread 1/4 of the cheese all over. Repeat this process making 4 layers ending with any left over sauce and cheese.
Bake at 350 until melted, about 10 - 15 minutes.
Serve with sour cream, hot sauce (red or green), onion rings, and radish slices if you like.