Enchilada Casserole(Con Espinaceas)

• 2 lb. ground chuck
• 1 c. finely chopped onion
• 1 (16 oz.) can tomatoes
• 1 (12 oz.) pkg. frozen spinach, thawed and squeezed dry
• dash of salt
• dash of pepper
• 1 (10 1/2 oz.) can golden mushroom soup
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (8 oz.) carton dairy sour cream
• 1/4 c. milk
• 1/4 tsp. garlic powder
• 1/2 c. butter, melted
• 16 corn tortillas
• 2 cans (4 oz. each) chopped green chilies
• 8 oz. shredded Cheddar cheese (1 c.)

1. Place meat in heavy skillet; cook over medium heat until it loses all its color.
2. Drain.
3. Stir in onion, tomatoes, spinach, salt and pepper.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258555 (may not work)