Enchilada Pie

1 1/2 lb Ground beef

1 lg Onion, chopped

1 cn Cream of mushroom soup

1 cn Cream of chicken soup

1 cn Green chilies (sm), chopped

1 cn Enchilada sauce

3/4 c Milk

1 pk Soft tortillas

1/2 lb Cheddar cheese, grated

1/2 lb Monterey Jack cheese, grated

1 pt Sour cream

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