This is my Mom's recipe for green chili enchiladas. It was one of my favorite meals growing up. She always made it with American cheese slices (which actually makes it easier to spread the sauce between layers) but I usually use grated cheddar cheese now.
2 (10.5 oz.) cans cream of chicken soup
2/3 cup milk
1 (4.5 oz.) can chopped green chili peppers
1.5 - 2 lbs. ground beef
1 small onion, chopped
1 package (8 - 10 inch size) flour tortillas
2 cups grated cheddar cheese (or 1 pkg. American cheese slices)
Mix cream of chicken soup, milk, and green chilies in a saucepan. Heat over medium heat, stirring often.
Brown ground beef and chopped onion in a skillet. Drain grease.
Preheat oven to 350 degrees. Grease bottom of a 9x13 pan.
Spoon a thin layer of green chili sauce into the bottom of the pan.
Place 2 flour tortillas side-by-side in the pan. (Or dip tortillas into the sauce and lay them in the bottom of the pan).
Spoon more sauce over the tortillas (unless you dipped them).
Add a layer of meat and onion mixture.
Top with a layer of grated cheese (or American cheese slices).
Repeat layers (sauce, tortillas, sauce, meat, cheese) 2 or 3 more times.
Pour remaining sauce over top of the casserole.
Bake at 350 for 20 - 30 minutes, until edges are bubbly and cheese is melted and lightly browned.
Let cool 5-10 minutes before cutting and serving.
Enjoy! It's even more enjoyable when eaten as leftovers. ;)