Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 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

13 ingredients

7 steps

Ingredients

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

Directions

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 325° for 35 to 45 minutes or until bubbling hot.
7

Serves 10 to 12.