Enchilada Casserole

Preheat oven at 350

1. Cook ground meat and drain grease.

2. Place back in large skillet and add Milk, Cream of Chicken & Mushroom soups, Enchilada Sauce (2 small or 1 large can) and 1/2 large chopped red onion.

3. Heat over medium heat until bubbly.

4. While mixture is cooking, spray 9×13 glass pan and cut flour & corn tortillas into bite size squares and toss together.

Once mixture is ready and tortillas are cut you will start the layers.

1. Thin layer of tortillas
2. Enchilada mixture (enough to lightly cover tortillas)
3. Shredded cheese

You should be able to repeat the 3 steps at least 2 more times.

Place in preheated oven. Once the cheese is melted and sides are starting to bubble (about 20-30 minutes) remove. Let set for about 5 minutes before serving.