1 lb. ground beef
1 clove garlic
1 sm. onion, chopped
1 lb. cheddar, grated
1 can cream of chicken soup
1 can cream of mushroom soup
12 to 15 soft corn tortillas, cut into strips
8 oz. enchilada sauce
4 oz. green chilies, diced

Cook meat, garlic and onion until browned. Drain. Mix soups and green chilies. Dip half tortilla strips in enchilada sauce and line bottom of 13 x 9 inch pan. Cover with half meat, half cheese and half soup mixture. Repeat layers with cheese on top. Cover with aluminum foil and bake at 375 degrees for 30 to 45 minutes. Casserole can be made ahead and refrigerated.