1 lb. ground meat
1 large onion, chopped
1/2 c. bell pepper, chopped
2 or 3 pods garlic, chopped (I use some garlic powder)
salt and pepper to taste
1 tbsp. chili powder
1/2 c. water
1 tsp. butter
1 pkg. corn or flour tortillas

Cook veggies until clear. Add meat and cook until pink is gone. Add water, chili powder and butter and simmer about 30 minutes or until thickened.

Sauce for Enchiladas:

2 cans cream of chicken soup
3/4 can milk (soup can)
1/2 lb. Velveeta cheese (melt cheese in soup)
3 tbsp. hot sauce or 1 can Ro-Tel tomatoes (I use tomatoes)

Heat all ingredients until cheese is melted. Grease large casserole dish. Put small amount of sauce in pan, then break up tortillas and spread 1/2 of meat and then sauce and repeat layer. Heat about 30 minutes in 350°F oven.