Enchilada Casserole Con Espinacas by BJINTEXAS - Copykat Chat Forums


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Enchilada Casserole Con Espinacas by BJINTEXAS

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  • Enchilada Casserole Con Espinacas by BJINTEXAS

    Posted October 14, 2005 10:36 AM

    2lb gound chuck
    1 large onion, finely chopped
    1 16oz can tomatoes (or 1 10oz can tom. & green chilies)
    1 12oz pkg frozen spinach, cooked according to directions, squeezed dry
    salt to taste
    1 can condensed golden mushroom soup
    1 can condensed cream of mushroom soup
    1 8oz carton sour cream
    1/4c milk
    1/4t garlic powder
    1/2c margarine, melted
    12-16 tortillas
    2 4oz cans chopped green chilies
    1/2lb longhorn or mild cheddar cheese, shredded

    Please meat in heavy skillet; cook over medium heat until done. Drain well. Syir in next 5 ingredients. Set aside. In a medium bowl, combine next 5 ingredients and mix well. Set aside. Dip half the tortillas in melted butter. Arrange on bottom and sides of large, shallow casserole. Spoon in meat mixture; do not disturb tortillas. Spread chopped chilies over mixture, then spread with all but 1/2c cheese. COver with remaining tortillas dipped in butter; add soup mixture, smoothing over entire surface. Cover with plastic, and refrigerate overnight. Sprinkle casserole with reserved cheese before baking in 325 degree oven for 35-45 minutes. Serves 12

    Bon Appetit! Beth