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1
Preheat the oven to 375F.
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2
Coat two 8-inch cake pans with cooking spray.
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3
In a large skillet over medium heat, cook the beef, stirring and breaking it up with a spoon, until browned.
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4
Season with salt and pepper.
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5
Set aside.
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6
Pour the chicken broth in a large shallow dish and add the tortillas.
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7
Soak about 5 minutes; you want them soft but not mushy.
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8
Set aside 1/2 cup salsa and 1 cup cheese.
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9
Place 1 tortilla on the bottom of each cake pan.
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10
In each pan, layer as follows: spread about 2 tablespoons of sour cream on top of the tortilla.
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11
Sprinkle about 2 tablespoons chiles over the sour cream, followed by about 1/2 cup of the browned meat, 2 tablespoons salsa, and 1/3 cup shredded cheese.
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12
Top with a tortilla.
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13
Repeat to make 3 more layers of filling.
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14
Finish with a tortilla on top.
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15
(Youll have a stack of 5 tortillas and 4 layers of filling.)
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16
Divide the reserved salsa and cheese between the two pans, spreading the salsa to cover the tortilla and sprinkling the cheese to cover the salsa.
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17
Spray one side of 2 sheets of aluminum foil with cooking spray and place them oiled-side down over the pans.
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18
Bake for 30 minutes, until hot and bubbling around the edges.
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19
Serve hot.
