1 lb. ground beef
1 onion, chopped
1 lg. can evaporated milk
1 lb. Velveeta cheese
3/4 c. grated longhorn cheese (goes on top)
2 cans cream of chicken soup
1 sm. can chopped green chilies
1 pkg. corn tortillas

Brown meat and onion in skillet and set aside. Combine milk, soup, green chilies and Velveeta cheese, cook until cheese is melted.

Fry tortillas and drain (just to soften).

For Enchiladas: Put a spoonful of meat in tortilla and roll, place in pan. Continue this procedure until all tortillas and meat are used. Pour cheese mixture over and then top with grated longhorn cheese. Bake at 350 degrees for 30 minutes.

For Casserole: Tear tortillas in pieces and line bottom of pan, next layer meat, then cheese - alternate layers until all is used. Bake at 350 degrees for 30 minutes.

For Dip: As a dip - combine meat and cheese mixture and use chips to dip.