Enchilada Casserole

• 2 lbs ground chuck
• 1 large onion, chopped fine
• 16 ounces whole tomatoes, undrained
• 10 ounces frozen spinach, thawed and squeezed dried
• 10 12 ounces cream of mushroom soup
• 10 12 ounces condensed golden mushroom soup
• 1 cup sour cream
• 14 cup milk
• 14 teaspoon garlic powder
• 12 -16 corn tortillas
• 12 cup butter, melted
• 2 (4 ounce) cans green chilies, chopped
• 8 ounces mild cheddar cheese, grated
• salt
• pepper

1. Cook ground chuck in skillet.
2. Pour off any fat.
3. Add onion, tomatoes, spinach, salt and pepper to meat.
4. In a separate bowl, combine soups, sour cream, milk and garlic powder.
5. Set aside.
6. Dip half of the tortillas into melted butter; arrange them on bottom of 13x9 pan.
7. Cover with a layer of meat mixture; sprinkle chilies over top.
8. Cover chilies with all but 1/2 cup of grated cheese.
9. Dip remaining tortillas in butter and make another layer.
10. Add layer of meat mixture.
11. Cover all with soup and sour cream mixture.
12. Cover and refrigerate overnight.
13. Before baking, sprinkle with remaining grated cheese.
14. Bake in 325 degree oven 35-45 minutes.

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

Taken from www.food.com/recipe/enchilada-casserole-323371 (may not work)