Enchilada Casserole

1 pound ground beef
1 onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup
1 can enchilada sauce
1/4 cup milk
10 corn tortillas
2 cups shredded chedder cheese (or taco blend)

Brown ground beef and onion; drain fat. Add both soups, enchilada sauce and milk. Layer corn tortillas and beef mixture in greased 10x13 baking dish starting and ending with the beef mixture. Cover with cheese. Cover with aluminum foil and put in a 350 degree oven for 1 hour and 15 minutes. Take foil off for last 10 minutes