Enchilada Casserole - cooking recipe

Ingredients

1 can cream of chicken soup
1 can cream of mushroom soup
1 can enchilada sauce
1 lb. ground chuck
1 medium onion, chopped fine
1 c. milk
12 to 14 corn tortillas
1 lb. grated cheese

Preparation

Cook meat and onions until done.
Drain, add soups, sauce and milk.
Remove from heat.
Take 3 to 4 tortillas and tear in bite size pieces in bottom of 9 x 13-inch casserole.
Add some of the meat/soup mixture; then some cheese.
Layer, being sure to end with cheese on top.
Bake at 350\u00b0 for 45 to 60 minutes.