Venison Enchilada Casserole

Ingredients:

• 1 pound cooked shredded venison
• 1 medium onion
• 4 tbsp. butter
• 1 can cream of mushroom soup
• 1 small can green chilies, drained
• 1 cup beef broth
• 1 pound longhorn cheese, shredded
• 1 pkg. flour tortillas

Instructions:

• Tear up tortillas and line 9x13 inch casserole pan.
• Cook onions in butter.
• Add venison, mushroom soup, chilies, and broth.
• Spread mixture over tortillas and add cheese.
• Bake at 350 degrees for 45 minutes.