2 lbs. hamburger meat
1 chopped onion
Salt, pepper and garlic salt to taste
1 sm. can enchilada sauce
2 cans mushroom soup
1 can water
2 sm. cans chopped green chilies
3/4 lb. grated Longhorn cheese
Corn tortillas, cut in fourths

Saute meat, onion, salt, pepper and garlic salt in water. Add enchilada sauce.

In a separate pan, heat soup, water and chilies. Cook corn tortillas until soft. Grease a large baking dish. Layer tortillas, meat, cheese, and soup twice. Top with cheese. Cover and put in refrigerator overnight. Bake at 350 for 1 hour.