Enchilada Casserole - cooking recipe

Ingredients

12 corn tortillas, cut into 6 wedges
1 onion, chopped
1 can cream of chicken soup
1 c. milk
1 can enchilada sauce
1 small can Old El Paso chopped green chilies
1 lb. ground beef
8 oz. grated Cheddar or Cheddar/Monterey Jack combined

Preparation

Brown onion and meat. Drain fat if necessary.
Mix in rest of ingredients except tortillas and cheese.
Layer half of the tortillas in a 9 x 13-inch pan.
Cover with half of the meat mixture.
Make second layer. Cover with cheese. Bake at 325\u00b0 for 30 minutes.