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Pour ¼ cup of red enchilada sauce into a greased casserole dish and brush it around.
Place 4 flour tortillas, overlapping, in the bottom of the dish.
Add the taco meat mixture (2 pounds ground beef with garlic and sautéed onions, 1 can Rotel, 1 can drained black beans, ¼ cup diced green chilies) and sauté for 5 minutes.
Spread ⅓ of the meat mixture over the tortillas and top with 1 cup of cheddar Jack cheese.
Add another layer of tortillas, ⅓ of the meat mixture, and 1-1.5 cups of cheddar Jack cheese plus some queso fresco.
Add a final layer of tortillas and the remaining meat mixture.
Top with the remaining cheddar Jack cheese.
Bake at 350°F for 30-35 minutes, then broil for the last 5 minutes to get a golden crust.
Serve with sour cream and chopped cilantro.