Enchilada Casserole

My mom used to work for the school cafeteria and brought this recipe home. It's wonderful. It's a family favorite.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef, drained
• 1 (15 ounce) can  enchilada sauce
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) 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
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon oregano
• 4 -6  flour tortillas
• 2  cups  shredded colby-monterey jack cheese, divided

Directions

1. Preheat oven at 350°F.
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 350°F for 30 minute or till bubbly.