Directions

1. Preheat oven to 400°F. In a large skillet sauté ground beef, onions, chiles and garlic powder, half at a time, until beef is browned and onions are tender. Drain fat; set aside.
2. Pour enchilada sauce into a shallow dish. Dip 3 of the tortillas in sauce, then place in bottom of an ungreased 13x9x2-inch baking pan. Top with one-fourth each of the meat mixture, soup and cheese. Repeat layers 3 more times, ending with the cheese. Pour any remaining enchilada sauce over top.
3. Tightly cover pan with foil; bake 20 minutes. Remove foil. Bake about 5 minutes more or until bubbly and top is lightly browned. Let stand 5 minutes before serving.