Enchilada Casserole

• 1 lb ground beef, drained
• 1 (15 ounce) can enchilada sauce
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 0.25 (4 ounce) can green chili
• 1 medium onion, chopped
• 3 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 12 teaspoon cumin
• 12 teaspoon pepper
• 12 teaspoon oregano
• 4 -6 flour tortillas
• 2 cups shredded colby-monterey jack cheese, divided

1. Preheat oven at 350F.
2. Brown ground beef and drain.
3. Add the next 11 ingredients.
4. Simmer for about 5 minutes.
5. Layer a 9x13-inch pan with quartered tortillas.
6. Add about half of the meat mixture.
7. Add 1 cup of the cheese.
8. Repeat steps 4-6.
9. Put foil on top and bake on 350F for 30 minute or till bubbly.

ground beef, enchilada sauce, cream of mushroom soup, cream of chicken soup, green chili, onion, chili powder, garlic, salt, cumin, pepper, oregano, flour tortillas, colbymonterey

Taken from www.food.com/recipe/enchilada-casserole-108551 (may not work)