Cook ground beef, onion, chili powder, salt and garlic in iron skillet without shortening until done and well browed. Mix milk, soup, chilies, and enchilada sauce in bowl while meat is cooking. Quarter tortillas and line 9x13 pan. Cover with 1/3 of meat mixture, a layer of cheese, and a layer of soup. Alternate layers until all is used. Bake at 350 degrees for 30 minutes. Remove and cover top with extra cheese and chopped green onion. Return to oven until cheese melts.