Enchilada Casserole

1 Can Cream of Chicken Soup (10 to 12 OZ)
1 Can Cream of Mushroom Soup (10 to 12 OZ)
1 Can Evaporated Milk(10 to 12 OZ)
1 Can Enchilada Sauce (10 to 12 OZ)
1 Lb Ground Beef
1 Onion (diced)
Corn Tortillas (approx 40 )
Cheese (cheddar, jack, etc.)

Fry hamburger and onion, drain. Add soups, enchilada sauce, and milk. Quarter the tortillas. In a greased 9X13 inch dish, start with a layer of tortillas, then a layer of soup mixture and cheese. Continue to layer until soup mixture is gone. Top with cheese and bake at 350º until cheese is melted and top begins to brown.

Note: For best results use Velveeta cheese. I have tried them all and Velveeta makes it creamy.