1 1/2 lb. lean ground meat
1 med. onion, chopped
1 can green chilies, chopped
1 can green chili enchilada sauce
1 can mushroom soup
10 flour tortillas
1/2 lb. colby longhorn cheese, grated
2 tsp. chili powder
1/2 tsp. garlic salt
Salt and pepper to taste

In skillet, brown meat, salt, pepper, garlic salt and chili powder until tender, chopping meat into fine, grainy pieces. Drain off all liquid. In a separate sauce pan combine soup, and enchilada sauce and heat. In a long Pyrex baking dish place 2 flour tortillas and cover with the hot sauce mixture. Sprinkle meat, onion and green chiles over that. Continue layering these 4 ingredients until used. Top with grated cheese. Bake in 350 oven for 25 minutes.