Crock Pot Enchilades

I made this recipe for potluck last Sunday. I was out of town all day Saturday, so I knew I needed something I could make ahead easily. I browned the meat and added the soups and seasonings, and then put the crock in the fridge Friday night. Sunday morning, I put the crock in the "pot" and heated it for about 4 hours and it turned out great.

Ingredients

1 1/2 pounds of hamburger meat
1/2 large onion, chopped
1 can of cheese soup (any flavor)
1 can of golden mushroom soup
1 can of cream of mushroom soup
1 can of red enchilada sauce (mild or hot)
1 tsp. of ground cumin
1 four ounce can of chopped green chilies
12 corn tortillas

Brown hamburger meat and onions. Drain and put into a Crockpot you have sprayed with cooking spray. Add the rest of the ingredients except for the tortillas. Cook for four hours on low. One hour before you serve it, tear up the tortillas and add to the soup mixture in the crock pot. Cook an additional hour and serve.