Enchilada Casserole

This is one of Jake's favorites. It requires a little bit more work to put together but the final product is well worth the effort!

ENCHILADA CASSEROLE
4-5 flour tortillas
1 lb. hamburger
Onion powder to taste
1 can enchilada sauce (I use Hatch's Mild Red Sauce)
2 cans cream of mushroom soup
1 can chopped green chilies
6 tsp. milk mixed with soup
1 can sliced black olives
Grated cheese
Sour cream, lettuce, and tomatoes as desired

Fry hamburger with onion powder until brown. Drain. Add enchilada sauce, soup with milk, and green chilies. Simmer while preparing the rest.
Tear tortillas into fourths. Put a thin layer of meat sauce on the bottom of a 9 X 13 pan (to avoid sticking). Layer ingredients: tortillas, grated cheese, chopped olives, sauce, then repeat until all the sauce is gone. (Usually 2 layers of each). Bake at 350 for 30 minutes. Top as desired.

*I like to replace the can of green chilies with ¼ tsp. of cayenne pepper. We think it gives it a bit more of a kick.

*NOTE: This dish does not refrigerate well BEFORE baking. Unlike some enchiladas you should put this dish together and bake almost immediately. I tried to let it sit in the refrigerator for a while and the tortillas got too soggy.