Enchilada Casserole

1 lb hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped onion
1 can Hatch brand enchilada sauce
1 small can Ortega brand green chiles
1 cup milk
18 corn tortillas, torn into fourths
1 lb grated cheddar cheese

1. Preheat oven to 350. Brown hamburger and onion. Drain fat.
2. Combine soups, enchilada sauce, chiles, milk and hamburger/onion.
3. In a 9x11 pan, layer tortillas, sauce mixture and cheese saving some cheese for the top. Bake, uncovered, for 30 to 45 minutes or until bubbly.

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