1 lb. ground beef
1 lg. onion, chopped
1 (10 oz.) can tomatoes with green chilies
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 oz.) can enchilada sauce
2 dozen corn tortillas, cut in eighths
2 c. shredded cheddar cheese

Saute ground beef and onion until lightly browned, stirring to crumble meat. Stir in remaining ingredients except tortillas and cheese. Alternately layer meat mixture and tortillas beginning and ending with meat mixture in a greased 13"x9"x2" pan. Sprinkle with cheese. Cover with aluminum foil, seal securely and freeze. To serve, thaw in refrigerator, then remove foil and bake at 350 degrees for 35 minutes or until bubbly. Yield: 8 servings.