3 lbs. ground beef, cooked
2 small cans chopped green chilies
1 can (16 oz.) enchilada sauce / 1 small can tomato sauce
1/2 teaspoon cumin, salt, pepper and garlic salt
2 cans cream of chicken soup
1 cup milk
1 small package Velveeta cheese, cubed
1 pkg white corn tortillas, cut in fourths (12 - 36 count)
Grated cheese for topping (optional)
(Use half of the ingredients for a small family. A 12 count pkg of tortillas should be enough. Bake in a 8X8 or 9X9 baking dish)
Cook ground beef and onions until meat is done, then ADD green chilies, enchilada sauce, seasonings, chicken soup, milk & cubed cheese. COOK over low heat until cheese has melted. (Don't scorch the bottom of pan)
In a 13X9 baking dish, layer starting with meat sauce, layer cut tortillas over sauce. ADD meat sauce, tortillas, meat sauce again and continue layering, ending with meat sauce and topped with grated cheese.
Bake 350F degrees until mixture bubbles or cheese has melted.
This will make enough for another small baking dish that can be frozen until you need a quick meal. (Do not keep frozen over two months)
Have a great day!