Recipe Friday: Enchilada Casserole

12-16 corn tortillas (16 smaller tortillas works best)
2 1/2 cups shredded longhorn cheddar
1 (10 oz.) package frozen spinach, thawed
1/4 cup milk
1 1/2 cups sour cream (low fat is ok)
2 small cans chopped green chiles
2 pounds ground round or lean ground beef
1 can whole tomatoes
1 medium onion, chopped (white or yellow)
1 can golden mushroom soup
1/4 teaspoon garlic powder
1/2 cup butter, melted
salt & pepper to taste

In a large skillet, brown the meat. Drain. Stir in the tomatoes, spinach, onion and salt & pepper. Remove from heat.

In a large bowl, combine soup, sour cream, garlic powder and milk.

Take half of the tortillas and dip in the melted butter. Arrange at the bottom of a 13 x9 casserole dish. Spoon in the of the meat mixture, scatter chiles across the top and about 1 cup of cheese. Dip remaining tortillas in butter and arrange on top of the meat mixture. Layer soup and sour cream mixture on top. Cover and refrigerate overnight (or at least 4 hours).

About 1 hour before serving, preheat oven to 325°F. Top with remaining cheese and bake for ~45 minutes.

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