1 1/2 lb. ground meat
1 medium onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce (mild or hot Ole El Paso)
1 small can green chilies, chopped (mild or hot)
1/2 lb. Velveeta
1/2 lb. mild Cheddar
corn tortillas

Brown meat and onion in skillet. Drain off fat. Mix together soups, enchilada sauce and chilies. Add drained meat to this mixture. Grate and mix together Velveeta and Cheddar. In a deep casserole (9 x 12), alternate layers of 4 to 6 corn tortillas, 1/2 meat mixture and 1/2 grated cheese. Repeat layers.

Bake at 325°F for 30 minutes or until cheese is melted.

Serves about 8.