Enchilada Casserole
Contributed by Diane S.

2 lbs. lean ground beef
1 med. onion, chopped
1 clove garlic, minced (or 1 tsp. garlic powder)
1 (15 oz.) can tomato sauce
2 to 3 tbsp. chili powder or to taste
Salt & pepper
8 flour tortillas
1 can cream of chicken soup
3/4 c. milk
2 c. Cheddar cheese, shredded

Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and
pepper. Heat thoroughly. Spray crock pot with Pam. Line with 2 tortillas.
Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning
with tortillas, meat mixture and cheese. Top with 2 more tortillas. Combine
soup and milk. Pour over top tortillas. Sprinkle with remaining cheese.
Cook on low for 4 to 5 hours. (Can also be baked in casserole dish in oven
at 350 degrees for 45 minutes.)