Enchilada Casserole(Con Espinaceas) - cooking recipe

Ingredients

2 lb. ground chuck
1 c. finely chopped onion
1 (16 oz.) can tomatoes
1 (12 oz.) pkg. frozen spinach, thawed and squeezed dry
dash of salt
dash of pepper
1 (10 1/2 oz.) can golden mushroom soup
1 (10 1/2 oz.) can cream of mushroom soup
1 (8 oz.) carton dairy sour cream
1/4 c. milk
1/4 tsp. garlic powder
1/2 c. butter, melted
16 corn tortillas
2 cans (4 oz. each) chopped green chilies
8 oz. shredded Cheddar cheese (1 c.)

Preparation

Place meat in heavy skillet; cook over medium heat until it loses all its color.
Drain.
Stir in onion, tomatoes, spinach, salt and pepper.