Well, this is recipe seems really bad for you, but it serves 4 and actually only has 360 calories per serving. That's pretty darn good! I, of course, made my mine with a vegetarian chili and added some kidney beans to it for extra protein, but you can just use a regular can of chili con carne.

There's only a few ingredients in this recipe and it's definitely bachelor approved.

Preheat oven to 425. I'm making mine in 2 mini casserole dishes so I cut the tortillas to fit in each one better.

Spread some enchilada sauce in the bottom of your dish and brush onto the sides.
Put in 1 layer of tortillas and top with ingredients of your choice. (You're going to do multiple layers so you don't have to put 1 of everything on each layer if you don't want to.)
Add another layer of tortillas and top with more enchilada sauce.
Top again with your choice of ingredients.
Repeat again with the tortilla, enchilada sauce, and more ingredients.
Top with final layer of tortilla, enchilada sauce, and cover with cheese. Spray foil with cooking spray before covering so it doesn't stick to the cheese when baking.
 
 
Bake at 425 covered for 20 minutes. Then remove foil.
Put back in the over and continue baking until fully heated through and browned. While the casserole finishes cooking, chop up whatever toppings you would like. I chose avocado and cilantro.
Let it cool for a few minutes, plate, garnish, and ENJOY!