Enchilada Casserole - cooking recipe

Ingredients

1 can cream of chicken soup
1 can cream of mushroom soup
1 small can green chilies, chopped
1 can enchilada sauce
1 medium onion, chopped fine
1 lb. Velveeta cheese, cut in small pieces
2 lb. ground beef, browned
1 large can evaporated milk
12 to 15 tortillas, broken in pieces

Preparation

Mix all
together
and\tbake in a shallow pan (9 x 13 x 2-inch) at 350\u00b0 for 1 1/2 hours.
Spray pan with cooking spray for easier cleaning.
All ingredients may be mixed in a baking pan. Cover
pan\twith aluminum foil before baking.
Let set a few minutes before serving.