2 lb. ground beef
1 med. onion, chopped
10 oz. can enchilada sauce
1 can cream of mushroom soup
1/2 can water
1 can (sm.) chopped green chilies
1 lb. Velveeta cheese
12 flour tortillas

Brown beef and onions. Add sauce. In another pan simmer soup, water, chilies and Velveeta gently. Mix this with beef mixture and simmer a few minutes. (This may look rather runny, but will thicken when baking.)

Line a 9 x 13 greased pan with 6 soft tortillas. Add 1/2 meat mixture. Then 6 remaining tortillas and top with rest of meat mixture.

Bake at 300 degrees for 20 minutes.