Preheat oven to 350°. Heat 3/4 inch of oil in skillet. When oil is hot, fry each tortilla lightly, 2 or 3 seconds per side. Drain on paper towels.
Place chorizo and beef in skillet and fry, breaking up the meat into small pieces. Pour the meat in a strainer and let excess fat drain off. Set aside.
Heat oil in skillet. Add onions and saute for about 2 or 3 minutes, until soft but not brown. Add garlic and cook another minute. Add tomatoes and chili powder and salt to taste. Bring to a boil, lower heat and simmer for about 10 minutes, stirring occasionally.
Spray a casserole dish with nonstick cooking spray. Layer the bottom of the dish with tortillas, overlapping them. Over the tortillas, layer jack or cheddar cheese, roasted chiles, meat mixture and sour cream. Keep layering until tortillas are used up. End with a layer of meat mixture. Sprinkle top with Parmesan cheese. bake for 30 minutes. Add some shredded jack cheese as it comes out of the oven. I like to serve mine topped with sour cream and guacamole.