2 lbs. hamburger (If you like spicier, 1 lb of hot breakfast sausage may be substituted for 1 lb of the hamburger)
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can medium enchilada soup
12 flour tortillas
Shredded cheese (I use Mexican blend, but cheddar or Velveeta work just as well)
Brown hamburger, drain and set aside. In a large pot, combine all three soups and the enchilada sauce. Using a whisk, mix well and heat thoroughly. Add the drained hamburger.
In a 9x13 pan, use 6 tortillas to line the bottom of the pan (they will overlap). Using a ladle, cover the tortillas with half of the soup/hamburger mixture. Using the other 6 tortillas, create another layer on top of the soup/hamburger mixture. Top with the remaining soup/hamburger mixture and completely cover with shredded cheese. Place in a 350 degree oven until cheese has thoroughly melted. Remove from the oven and allow to set for 5-10 minutes.