1 1/2 lb. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz.) can enchilada sauce
24 oz. Colby or mild Cheddar cheese, grated
6 to 8 corn tortillas
Salt and pepper to taste

Brown hamburger meat and drain; season with salt and pepper. Stir in soups and enchilada sauce with meat; simmer until blended, 2 to 3 minutes. Dip tortillas into sauce until both sides are covered. Place in bottom of 9x13 inch baking pan. Cover tortillas with meat mixture, then layer of cheese; repeat layers. Bake, uncovered, at 350 degrees for about 25 minutes.

Serves 6-8.

For chicken enchilada, boil and bone a chicken and use instead of hamburger meat.