Anyway, enjoy and if you try it, let me know how you liked it :)
2 lb. lean ground beef
3 small onions, chopped
1 can (4 ox.) diced green chile peppers
1/4 tsp. McCormick Garlic Powder
1 can (10 ox.) enchilada sauce
12 corn tortillas
2 cups Kraft Finely Shredded Cheddar Cheese
1 can (10 3/4 ox.) cream of mushroom soup
Preheat oven to 400º F. In large skillet cook ground beef, onions, undrained chile peppers, and garlic powder, half at a time, until beef is brown and onions are tender. Drain fat.
Pour enchilada sauce into shallow dish. Dip 3 of the tortillas in sauce. Place in 13x9x2-inch baking pan. Top with one-fourth of the meat mixture, one-fourth of the cheese, and one-fourth of the soup. Repeat layers 3 more times. pour any remaining enchilada sauce over top.
Tightly cover pan with foil. Bake for 20 minutes. Remove foil. Bake about 5 minutes or until heated through.