lasagna-style enchiladas

A coworker suggested making enchiladas lasagna-style instead of rolling them. I layered the meat, salsa, cheese, and tortillas in a baking dish. I based it on a recipe at posie's place, but made some alterations:
- Chicken was from the meat counter and steamed
- Omitted passata and red pepper
- Skipped garlic & herb cream cheese
- Was too lazy to convert 25g, but I'm pretty sure I used way more cheddar than that
- Used 2/3 lb of chorizo (because they come in casings and are about 1/3 lb each)

For future reference, 200*C is about 400*F.

I also added a little water to the fajita seasoning and mixed it in with the meats. I only used the seasoning on the bottom of the pan so it wouldn't stick -- nothing in the layers except what was on the meat.