2 lbs. ground meat (beef, venison or chicken)
1 med onion, chopped
salt, pepper and minced garlic to taste
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of muchroom soup
1 can enchilada sauce
2 lbs. shredded cheese (usually cheddar)
corn or flour tortillas

Brown meat with salt, pepper, garlic, onion, and green chilies. Drain excess fat. Add soups and enchilada sauce. Simmer 15 minutes to combine flavors. If mixture is too dry, add a small amount of water. Spray casserole pan with Pam. Tear tortillas into bite sized pieces. Cover bottom of pan. Add 1/2 mixture. Add 1/2 of cheese. Repeat.

Bake at 350°F until cheese is melted, about 15 - 20 minutes.