Ingredients
2 lbs. ground beef
1 c. chopped onion
1 tsp. garlic
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can enchilada sauce
3/4 c. milk
1 (4 oz.) can chopped green chilies
10 to 12 flour tortillas, cut in 2 in. strips
2 c. Monterey Jack cheese
2 c. Colby or Cheddar cheese
Preparation
In large skillet, brown beef, onion and garlic. Drain fat. In another large pan, mix milk, chilies and soups; bring to a boil. Add meat and mix together. Remove from heat. In a large cake pan, spread sauce, one-half of the tortillas, sauce again, and one-half of the cheese. Add 1 more layer like the last, ending with the cheese. Bake at 350*, covered with foil, for 30 minutes. Uncover, and bake for another 20 minutes or until hot and bubbling and the cheese is browned. Let stand for a few minutes before serving.
