1 dozen corn tortillas
1 lb. grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. enchilada sauce
2 lbs. sauteed ground meat with 1/2 chopped onion

Saute meat and onion. DO NOT ADD SALT. While browning meat, dip tortillas in enchilada sauce. Lay them in a greased 9x13 glass pan. Pour remaining sauce into the pan.

Place meat and onions on top; add green chilies and corn. Sprinkle with 1/2 of cheese. Mix soups and pour over cheese. Sprinkle the rest of cheese. Bake 35-40 minutes at 350 degrees.