Many are afraid to try this due to the preparation time it could take. The key is to prepare the meat and Red Chile Sauce at least a day prior. I still have some frozen shredded beef and sauce left. Chicken can be substituted for beef. (cook till it falls off the bone and shred also). If trying to cook all ingredients in one day it will take all day.
From the store will need enough fresh corn tortillas to feed the family, whole onion, dill pickles, whole black olives (small if you can find those), a mild cheese (jack) or the Mexican Cheese mix they have now (pre-grated).
Preparation is easy (just a little messy) Dig out a baking pan, a dish plate, and a frying pan. Warm some oil in the frying pan on low heat.
Meanwhile lightly cover the dinner plate and baking pan with the Red Chile sauce. Take a corn tortilla and place it in the frying pan and just warm it in the oil, till the tortilla is flexible enough to handle without breaking it. Place the tortilla on the plate and let soak with the Chile Sauce (both sides) only need a few seconds, add a small quantity of shredded beef/chicken and a little bit of the grated cheese and roll. Place the rolled piece flap side down in the baking pan. Continue doing this till done Go ahead and make a dozen or two they are super the next day, or freeze and reheat very well.
Dice up some of the dill pickle and add that to the top. Also dice the onion and add some of that. I hand chop everything. Drain the olives and add them whole to the top also. Spoon the rest of the Red Chile Sauce over all this then cover the entire baking pan with the grated cheese.
Cover with tin foil. When ready pre-heat the oven to 375 and bake for about 35-40 minutes.
Some may prefer to layer the corn tortillas whole add the other ingredients layer again with corn tortillas (need 3 layers) and make more of a casserole. I prefer rolling them.
Either way Enjoy Its a great treat for the family with a taste you just cannot find in any of them fancy Mexican Food restaurants.