Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 2 lb. ground chuck; 1 large onion, peeled and finely chopped; 1 (16 oz.) can tomatoes or 10 oz. can tomatoes and green chilies; 1 (12 oz.) pkg. frozen spinach, cooked according to directions, squeezed dry; salt to taste; 1 can golden mushroom soup; 1 can cream of mushroom soup; 1 (8 oz.) can carton sour cream; 1/4 c. milk; 1/4 tsp. garlic powder; 12 to 16 tortillas; 2 (4 oz.) cans chopped green chilies; 1/2 lb. Cheddar cheese, grated

13 ingredients

12 steps

Ingredients

2 lb. ground chuck
1 large onion, peeled and finely chopped
1 (16 oz.) can tomatoes or 10 oz. can tomatoes and green chilies
1 (12 oz.) pkg. frozen spinach, cooked according to directions, squeezed dry
salt to taste
1 can golden mushroom soup
1 can cream of mushroom soup
1 (8 oz.) can carton sour cream
1/4 c. milk
1/4 tsp. garlic powder
12 to 16 tortillas
2 (4 oz.) cans chopped green chilies
1/2 lb. Cheddar cheese, grated

Directions

1

Place meat in heavy skillet.
2

Cook over medium heat until it loses all its color.
3

Drain off fat.
4

Stir in next 4 ingredients and mix well.
5

Dip half the tortillas in melted butter.
6

Arrange on bottom and sides of a large casserole.
7

Spoon in meat mixture.
8

Do not disarrange tortillas.
9

Spread chopped chilies over mixture with all but 1/2 cup cheese.
10

Cover with remaining tortillas and add sauce, smoothing over whole surface.
11

Cover with plastic wrap. Refrigerate overnight.
12

Sprinkle casserole with reserved cheese before baking in a 325° oven for 35 to 45 minutes.