Enchilada Pie 2

2 pounds ground meat
1 med finely chopped onion
1/2 tsp garlic powder
One 8 oz can tomato sauce
One 14 oz can stewed tomatoes, approximately 2 cups
One 4 oz can green chilies, chopped
One 1-1/2 oz pkg taco seasoning mix
1/2 tsp salt
1/4 tsp pepper
1 tbs chili powder
One 14 oz pkg corn tortillas
One 10-3/4 oz can undiluted cream of chicken soup
3/4 cup milk
2 cups (8 oz) shredded cheddar cheese

Combine ground meat, onion, and garlic powder and cook over medium heat until meat is browned, stirring to crumble. Drain well. Add next 7 ingredients; cook 5 minutes, stirring occasionally. Cut each tortilla into eight pieces. Place half the tortillas in a 13x9X2 inch baking dish and top with meat mixture. Place remaining tortillas evenly over meat mixture. Combine soup and milk in a small bowl, mixing well; pour over tortillas. Sprinkle cheese evenly over top. Bake at 350F for 45 minutes.

Yield: 8 to 10 servings.

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Cajun Country -- New Iberia, Louisiana