Enchilada Casserole

2 cans cream of chicken soup.

1 16oz can enchilada sauce.

2 pkg taco seasoning

2 lbs ground beef
At least 6 lg flour tortillas

2 bags Mexican cheese

shredded lettuce

sour cream.
Taco sauce.

Prepare the taco meat per seasoning instructions.

Cover the bottom of the baking dish (9/13 casserole dish) with enchilada sauce to prevent sticking. I use a larger dish to prevent overflow to the bottom of the oven.

Add the two cans of soup, 1/2 can enchilada sauce and one bag of cheese (Add only 1/2 the can of enchilada sauce or more depending on how much of a sauce you want.) It is built like lasagna, but is a lot runnier the more sauce you use.

Place tortillas to cover the bottom of the casserole dish . Put a layer of taco mixture on the tortillas. Layer like this until meat mixture is used up(usually two layers of meat) and cover that with more tortillas and the 2nd bag of cheese

Bake in 350 degree oven for 45 min.

If you don't want the top to be crusty, cover with tin foil.

Serve with shredded lettuce, sour cream, green onion, and or whatever toppings you like.