Enchilada Casserole - cooking recipe

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

Preparation

Place meat in heavy skillet.
Cook over medium heat until it loses all its color.
Drain off fat.
Stir in next 4 ingredients and mix well.
Dip half the tortillas in melted butter.
Arrange on bottom and sides of a large casserole.
Spoon in meat mixture.
Do not disarrange tortillas.
Spread chopped chilies over mixture with all but 1/2 cup cheese.
Cover with remaining tortillas and add sauce, smoothing over whole surface.
Cover with plastic wrap. Refrigerate overnight.
Sprinkle casserole with reserved cheese before baking in a 325\u00b0 oven for 35 to 45 minutes.