Green enchiladas

1 package corn tortillas
1 pound ground beef
2 medium cans green chilis
1 large white onion
2 cloves garlic
1 can nacho cheese soup
1 can cream of chicken soup
Shredded Mexican blend cheese
Cooking oil
Add 2 tablespoons of oil to hot skillet. Sauté chopped garlic cloves and onion. Brown ground beef and drain. Add soup, green chilis, onion and garlic.
Soften tortillas by heating both sides in oiled skillet.
Place one layer of tortillas in a casserole dish. Cover with meat mixture. Add a layer of cheese.
Repeat until meat mixture is gone.
Heat in 350 degree oven until bubbly.

Submitted by Tonya Fennell