1 to 1 1/2 lbs. hamburger meat
1/2 to 3/4 c. chopped onions
10 oz. can enchilada sauce
1 can of cream of mushroom soup
1/3 c. milk
2 tbsp. chopped green chilies
4 c. grated cheese
1 pkg. corn tortillas

Brown hamburger and onions in skillet. Drain. Add enchilada sauce (if too spicy put in tomato sauce), can mushroom soup, milk, green chilies. Simmer. Heat corn tortillas in oil until limber - put 1/4 cup cheese in each tortilla. Roll and place on top of meat mixture in skillet. Cook covered with lid 5 minutes or until cheese melts. Put extra grated cheese on top of tortillas.