Enchilada Hotdish - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 lb ground beef (can use chicken instead)
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon celery salt
2 (10 3/4 ounce) cans cream of chicken soup
1 (4 1/2 ounce) can chopped green chilies
1 dozen flour tortilla, cut in half
2 (10 ounce) cans enchilada sauce, divided (red or green)
1 (16 ounce) can refried black beans
4 cups mexican cheese, shredded
1 (10 ounce) can ro-tel diced tomatoes and chilies in lime juice
sour cream (optional)
fresh cilantro (optional)

Preparation

Preheat oven to 350 degrees.
Lightly coat a 9 x 13 pan with cooking spray.
In large skillet, melt butter over medium heat. Add onions and garlic and cook until tender; about 5 minutes.
Add ground beef, chili powder, salt, cumin and celery salt.
Cook until beef is browned. Drain if too greasy.
Stir in soup, green chilies and tomatoes. Set aside.
Place 8 halves of the tortillas in the baking dish - straight edges matching straight sides of the pan - cover the entire bottom on the dish. There will be some overlapping.
In a medium bowl, whisk together one can of enchilada sauce and refried beans.
Pour this mixture over the tortillas and spread evenly and sprinkle with 1 cup of cheese.
Layer 8 more halves of tortilla over this.
Cover with meat mixture and sprinkle with 1 cup of cheese.
Layer the last 8 tortilla halves over this.
Pour remaining can of enchilada sauce over the tortillas and spread evenly. Sprinkle with remaining cheese.
Bake for 25 minutes or until bubbly and cheese is melted and golden.
Serve with sour cream and fresh cilantro.