Creamy Enchillada Casserole

Total recipe yield: 12 servings
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

1 1/2 lbs. Hamburger
1 small onion (chopped)
a 4 oz. can diced green chiles (divided)
16 oz. homemade salsa or Pace Picante Sauce
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cloves garlic (minced)
2 tsp. chile powder
2 cups shredded cheddar cheese
10 Large flour tortillas.
Sauce: 1 can condensed cream of mushroom soup, 1 cup sour cream, 1/2 soup can water, 2 Tbsp. chopped onion.

Brown hamburger with small, chopped onion, drain fat; add salsa or picante sauce, garlic, salt, pepper, chile powder and 1/2 can of green chiles (reserve remaining half for sauce).
Simmer at low heat while preparing sauce.
For sauce, combine condensed soup, sour cream, remaining half can of green chiles, water and 2 tbsp. chopped onion.
Simmer at medium heat until onion is tender.
Stir frequently. Ina greased 9x13 casserole pan, spread 1/2 of hamburger mixture evenly.
Layer with tortillas, cutting or tearing as needed to make a single layer.
Pour on 1/2 of sauce, spreading evenly.
Sprinkle with 1/3 of cheese.
Repeat tortilla layer, followed by remaining hamburger mix, and 1/3 cheese.
Add another tortilla layer followed by remaining sauce and cheese.
Cover with aluminum foil and bake at 375 degrees F for 35 minutes.
Remove foil and bake an additional 10 minutes.
Cool 5-10 minutes to allow layers to set. Cut into 12 servings.
Offer sour cream and salsa (picante sauce) for toppings when serving.

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