Heat a skillet over medium heat.

Brown the ground beef and onion until the beef is cooked through.

Drain excess grease if necessary.

Stir in chili powder, cumin, garlic powder, and salt.

Spray an 8 x 8-inch disposable foil pan with cooking spray.

Spread a few spoonfuls of enchilada sauce on the bottom.

Layer half of the tortilla strips in the pan.

Add half of the beef mixture.

Sprinkle with half of the green chiles.

Pour over half of the remaining enchilada sauce.

Top with half of each cheese.

Repeat the layers with the remaining tortillas, beef, chiles, sauce, and cheese.

Preheat a gas grill for indirect cooking to approximately 350°F.

Turn off one side of the grill and place the foil pan on the unlit side.

Close the lid and cook for 35–40 minutes, or until bubbly and heated through.

Let stand for 5 minutes before serving.

Serve with a simple salad, tortilla chips, or campground corn on the cob.