Enchilada Casserol

Enchilada Casserole 1/2 tablespoon of butter 1 cup of chopped sweet or yellow onion 1 pound of ground beef 1 tablespoon of minced garlic 1 (10 ounce) can cream of chicken soup 1 (10 ounce) can cream of mushroom soup 1 (7 ounce) can chopped green chilies 1 (10 ounce) can of enchilada sauce 1 cup of milk 8 cups of roughly crushed tortilla chips, flavored or unflavored 3 cups of shredded cheddar cheese Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside. Melt the butter in a large skillet; add onion and cook until softened. Add ground beef and cook until browned; drain off any excess grease. Add garlic; cook and stir for 3 minutes. Add the soups, undrained green chilies, enchilada sauce and milk. Mix well and heat until bubbly. Taste and check for seasonings as needed Layer half of the crushed chips in the bottom of the prepared baking dish, half of the sauce (about 3 cups) and half of the cheese; repeat layers. Cover and bake at 350 for 40 minutes, remove, uncover and let casserole rest for 5 minutes. Cook's Notes: I used a total of 8 cups, mostly bottom of the bag plain tortilla chips I had saved up, roughly crushed. Unless you're using reduced sodium soups and chips you likely won't need any salt. Substitute cooked chicken if you prefer.