Enchilada Casserole

• 2 lb. ground chuck
• 1 large onion, peeled and finely chopped
• 1 (16 oz.) can tomatoes or 10 oz. can tomatoes and green chilies
• 1 (12 oz.) pkg. frozen spinach, cooked according to directions, squeezed dry
• salt to taste
• 1 can golden mushroom soup
• 1 can cream of mushroom soup
• 1 (8 oz.) can carton sour cream
• 1/4 c. milk
• 1/4 tsp. garlic powder
• 12 to 16 tortillas
• 2 (4 oz.) cans chopped green chilies
• 1/2 lb. Cheddar cheese, grated

1. Place meat in heavy skillet.
2. Cook over medium heat until it loses all its color.
3. Drain off fat.
4. Stir in next 4 ingredients and mix well.
5. Dip half the tortillas in melted butter.
6. Arrange on bottom and sides of a large casserole.
7. Spoon in meat mixture.
8. Do not disarrange tortillas.
9. Spread chopped chilies over mixture with all but 1/2 cup cheese.
10. Cover with remaining tortillas and add sauce, smoothing over whole surface.
11. Cover with plastic wrap. Refrigerate overnight.
12. Sprinkle casserole with reserved cheese before baking in a 325u0b0 oven for 35 to 45 minutes.

ground chuck, onion, tomatoes, frozen spinach, salt, golden mushroom soup, cream of mushroom soup, sour cream, milk, garlic powder, tortillas, green chilies, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605303 (may not work)