1 lb. ground beef
1 can cream of chicken soup
1 (10 oz.) can mild enchilada sauce
1/2 can green chilies
1 chopped onion
Corn tortillas
1 lb. cheddar cheese

Brown meat and onions, drain off fat. Return to heat and add soup, sauce and chilies. Heat on simmer; stir occasionally. Grate cheese in separate bowl and tear tortillas into pieces. Put layer of tortillas in casserole dish, then layer of meat sauce, then cheese. Keep layering, ending with cheese on top. Bake at 325 degrees for 20 to 25 minutes.