2 1/2 lbs. ground chuck
1 lg. onion, chopped
1 (1 lb.) can tomatoes, break up but don't drain them
1 lg. can Ortega chilies
1 pkg. frozen, chopped spinach, cooked and squeezed dry
Salt and pepper to taste
1 can cream of mushroom soup
1 can golden mushroom soup
8 oz. sour cream
1/2 c. milk
1/4 tsp. garlic powder
12 corn tortillas
1 1/2 cubes butter, melted
1/2 lb. grated Cheddar cheese

Saute meat; drain off fat. Stir in onion, tomatoes, spinach, and salt and pepper; set aside. Combine 2 soups, sour cream, milk, and garlic in bowl. Mix well and set aside. Dip 6 corn tortillas in melted butter and line sides of a large Pyrex casserole. Spoon in meat mixture. Scatter chilies on top of meat, then 1/2 of the cheese. Dip remaining 8 tortillas in butter; cover top of casserole with them. Spoon on sauce over all. Cover with foil and refrigerate overnight. 3 hours before serving; remove casserole from refrigerator. Scatter rest of cheese on top. Bake at 325 degrees for 1 hour 15 minutes. Freezes very nicely.