Enchilada Casserole with Spinach

By deb49

Ingredients

• 2 lb Ground chuck
• 1 c Finely chopped onion
• 1 Can (16 oz) tomatoes
• 1 Pkg (10 oz) frozen spinach
• thawed, squeezed dry
• Dash salt
• Dash pepper
• 1 Can (10 3/4 oz)
• golden mushroom soup
• 1 Can (10 3/4 oz)
• cream of mushroom soup
• 1 Carton (8 oz) sour cream
• 1/4 c Milk
• 1/4 ts Garlic powder
• 16 Corn tortillas
• 1/2 c Butter -- melted
• 2 Cans (4 oz each) chopped
• green chilies
• 8 oz Cheddar cheese -- shredded
• (2 cups)

Details

Servings 12

Preparation

Step 1

Preparation time: 25 minutes. Chilling time:

Overnight. Cooking time: 45 minutes.

1. Place meat in heavy skillet; cook over medium heat

until it loses all it's color. Drain. Stir in onion,

tomatoes, spinach, salt and pepper.

2. Combine soups, sour cream, milk and garlic powder

in bowl. Mix well.

3. Dip half the tortillas in butter. Arrange on bottom

and sides of a 13 by 9-inch baking dish. Spoon in meat

mixture. Spread chilies and all but 1/2 cup cheese

over meat. Cover with remaining tortillas dipped in

butter; add sauce, smoothing over entire surface.

Cover with plastic wrap. Refrigerate overnight.

4. Remove casserole from refrigerator 1/2 hour before

baking. Heat oven to 325 degrees. Sprinkle casserole

with reserved cheese and bake, uncovered, 35 to 45

minutes, until hot.

Jan Gillespie, Rochester, N.Y. Chicago Tribune,

7/15/93.