2 lbs. ground beef or venison
1 lg. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 oz.) green chiles, chopped or fresh from Willard's
1 can enchilada sauce
3/4 c. milk
1 - 12 pk. soft tortillas
1/4 lb. grated Cheddar
1/2 lb. grated Monterey Jack cheese
1 pt. sour cream (dieters can use yogurt - really not bad!)

Brown meat and chopped onion in skillet. Drain grease. Add soups undiluted, chiles, enchilada sauce and milk.

Line baking dish or deep pan with 6 tortillas and top with half of meat mixture and half the cheeses. Repeat the layers. Bake at 350 degrees for 40 minutes. Cool 5 minutes. Cut into squares to serve. Top each with dab of sour cream or yogurt.