Enchilada Casserole

• 2 lb. ground chuck
• 1 large onion, chopped fine (1 use 1 c.)
• 1 (1 lb.) can whole tomatoes, chopped medium fine
• 1 pkg. frozen, chopped spinach, squeezed dry
• salt and pepper (about 1/2 tsp. each)
• 2 (4 oz. size) cans chopped green Ortega chilies
• 1/4 to 1/2 lb. Longhorn Cheddar cheese, grated
• 1 can golden mushroom soup
• 1 (8 oz.) carton sour cream
• 1/4 c. milk
• 1/2 tsp. garlic salt or powder
• 12 tortillas (I use flour tortillas; you may only need 10)
• butter or margarine

1. Cook meat; stir in onion, tomatoes, spinach, salt and pepper. Combine the 2 soups, sour cream, milk and garlic powder in bowl. Mix well.
2. Dip tortillas in melted butter or I prefer to spread them lightly with soft margarine and arrange on bottom and around sides of a large, shallow pan or casserole.
3. Spoon on meat mixture, taking care not to disarrange the tortillas.
4. Scatter chopped chilies on top, then all but half of the cheese, next the remaining tortillas, spread with margarine and finally the sauce. Smooth sauce on top.
5. Cover with Saran Wrap or foil and refrigerate overnight.
6. Before cooking, sprinkle with rest of cheese and bake at 325u0b0 for 35 to 45 minutes or until bubbling hot.
7. Serves 10 to 12.

ground chuck, onion, tomatoes, frozen, salt, green ortega chilies, cheddar cheese, golden mushroom soup, sour cream, milk, garlic salt, tortillas, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536194 (may not work)