*ENCHILADA Casserole (Irresistibly Gluten Free)

1) Cook & drain hamburger (or chicken), Set Aside. 2) In a saucepan, combine the Cream Soup Mix and cold water. STIRRING constantly, heat over Med-Heat until soup thickens and begins to boil. 3) Pour enchilada sauce into the soup and stir until well mixed. 4) Prepare a 9" x 13" baking dish by spraying with cooking spray. Preheat oven to 350*. 5) Take 4 tortillas and 1 x 1 dip both sides in the enchilada sauce mixture and lay in the bottom of the baking dish. 6) Top with 1/3 of the cooked hamburger (or chicken) and 1/3 of the grated cheese. 7) Dip the next 4 tortillas and place on top. 8) Continue layering dipped tortillas with the neat and cheese until all are used. 9) COVER casserole with aluminum foil and BAKE at 350* for 1 hour. 10) Allow to cool, cut into squares, serve with sour cream, tomatoes, celery, lettuce, if desired.