Ingredients
- 1 onion
- 1 1/2 lb beef (ground)
- 1 pt sour cream
- 3/4 c milk
- 1/2 lb monterey jack cheese
- 1/2 lb cheddar cheese
- 1 package cream of mushroom soup
- 1 package cream of chicken soup
- 1 package green chilies
- 1 package enchilada sauce
- 1 package soft tortillas
Brown meat and chopped onion in a skillet and season with salt and pepper to taste. Add soups, green chilies, enchilada sauce and milk. Line a 9x13 inch pan with 6 tortillas and top with half the meat mixture and half the cheeses. Repeat layers. Bake at 350 degrees for 40 minutes; cool slightly and cut into squares to serve. Top each square with a dab of sour cream. Serves 8. Randy Rigg
