Perogie-Chiladas

• 2 boxes of your favorite frozen Mrs. T's perogies - my family likes the potato and cheese ones!
• 2 cans diced tomatoes, drained
• 1 large can diced green chilies, not drained
• 1 can cream of celery (or mushroom/chicken/cream of whatever you have on hand!) soup, unprepared
• 16 oz sour cream
• 1 can enchilada sauce (I used the green kind, but red would work, too)
• 12 oz shredded cheese (sharp, mexican, whatever your family likes!)
• Non-vegetarian option: Add 2 cups chopped cooked chicken or turkey, or add two cups cooked ground beef or turkey.

1. Spray a 9x13" baking dish with cooking spray. Add half of the perogies, half of the meat (if using), half of the tomatoes, half of the green chilies, and one third of the cheese. Repeat to make another layer.
2. Mix together sour cream, enchilada sauce, and soup. Pour over enchiladas and spread to coat evenly. Top with remaining cheese.
3. Bake at 350 F for one hour. It can be served immediately, but it may be slightly runny. If you prefer it more "solid", remove from oven and let it stand for 20 minutes or so before serving. Great reheated, too!

ts perogies, tomatoes, green chilies, cream of celery, sour cream, enchilada sauce, nonvegetarian

Taken from www.epicurious.com/recipes/member/views/perogie-chiladas-50127781 (may not work)