Mexican Casserole

Mexican Casserole

2 cans beef in broth (drained and shredded)
1/4 cup chopped onion chopped
1  4 oz.can green chilis, diced
11 oz. can enchilada
1 can cream of chicken soup
1/2 cup cream cheese softened with 1/4 cup water added
1 doz. corn tortilla
1 cup  cheddar cheese, shredded

Combine beef, onion, chilies, sauce and soups. Layer beef mixture with corm tortillas in 9 x 13 pan Top with cheese. Bake 300 minutes, 300 degrees