Preheat oven to 350°F.

Tear some tortillas into pieces (each piece should have an area of only a few square inches) and lay in casserole dish to make a thin layer (about 6 tortillas).

Brown the beef in the skillet, then drain any excess grease.

Mix cream of mushroom soup, cream of chicken soup, and enchilada sauce into the skillet with the heat on medium. Continue mixing until the soups and sauce have achieved a homogenous consistency.

Pour the meat and sauce mixture into the casserole dish until it just covers the tortilla layer (about 1/2 of the sauce mix).

Tear up more tortillas and form another layer on top of the sauce in the casserole dish.

Pour the rest of the sauce into the casserole dish.

If desired (and if you have tortillas left) you can cover the sauce with an additional layer of tortilla bits to make a top crust.

Sprinkle the cheese over the top.

Place casserole dish in the oven for ~3-5 minutes or until tortillas are warm and cheese is melted.

Remove from oven and serve!