2 lb. ground beef
Salt and pepper to taste
1 sm. can chopped green chilies (mild, med. or hot)
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can enchilada sauce
10 or 12 flour tortillas, 7 or 8 inch
2 c. grated cheddar cheese
2 tsp. chili powder

Butter 9 x 13 x 2 casserole. Preheat oven to 350 degrees. Fry meat in a skillet until browned, stirring with a fork to keep it pebbly. Drain. Add chili powder, salt and pepper and chilies. Combine undiluted soups and enchilada sauce in saucepan. Heat over medium heat, stirring until well blended. Add 1 1/2 cups of soup mixture to beef. Layer 4 tortillas out flat in bottom of casserole overlapping if necessary, spread beef mixture on top of tortillas. Layer 4 more tortillas on beef. Top with remaining tortillas, then cheese. (I layer 4-3-3-if using 10 count package tortillas). Bake uncovered 30 minutes, until bubbly and lightly browned.