one 12 ounce package frozen spinach, thawed, squeezed dry
dash of salt and pepper
one 10 3/4 ounce can cream of mushroom soup
on 10 3/4 ounce can golden mushroom soup
one 8-ounce carton dairy sour cream
1/4 cup of milk
1/4 teaspoon garlic powder
1/2 cup butter
16 corn tortillas
two 4-ounce can chopped green chilies
2 cups shredded chedder cheese
Instructions
Place meat in heavy skillet- cook over medium hear until it loses all its color. Drain. Stir in onion, tomatoes, spinach, salt and pepper.
in bowl, combine soups, sour cream, milk and garlic powder. Mix well
Dip half the tortillas in butter. Arrange on bottom and sides of 9x13 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. Sprinkle casserole with reserved cheesed. Bake at 325 for 35 to 40 minutes
Originally Submitted
5/12/2011
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