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

Butter a 9"x12"x2" 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 flour tortillas out flat in bottom of casserole, overlapping if necessary. Spread beef mixture atop tortillas. Layer four more tortillas atop beef. Top with remaining soup mixture, then remaining tortillas, then cheese. Bake, uncovered, 30 minutes, until bubbly and lightly browned. Serves 6 to 8.