12 tortillas (buy frozen ones - they cost less)
1 can enchilada sauce
1 lb. ground beef
1 onion, chopped
1 (15 oz.) can chili
1 can cream of mushroom soup
Grated cheese or slices of Velveeta

Brown beef; season to taste. Add chili and mushroom soup; mix well. Heat enchilada sauce and have tortillas thawed. Use a greased 2 quart casserole. Dip 4 tortillas in sauce and make a layer in the bottom of the casserole. Next spoon 1/3 meat mixture over tortillas; 1/3 of onions and 1/3 of grated cheese. Then dip 4 more tortillas and repeat for a total of 3 layers. Bake 25 minutes (or until heated and bubbly) at 350 degrees with cover on.