Enchilada Casserole

1. Brown ground beef in a skillet over medium heat. Drain and return to skillet. Turn heat to low.
2. Chop onion and spinach and add to skillet. Turn heat back up to medium and cook until spinach begins to wilt.
3. Stir in diced tomatoes, cream of chicken soup, sour cream, milk, garlic salt and chilies. Reduce heat to low.
4. Preheat oven to 325 degrees.
5. Cut tortillas into wedges and arrange half the wedges on the bottom of a casserole dish.
6. Pour half the meat sauce over tortilla wedges.  Layer second half of tortilla wedges over meat sauce and cover with half the cheese.
7. Pour remaining meat sauce into casserole and top with the remaining shredded cheese.
8. Place in hot oven and bake for 35 to 40 minutes until bubbly and cheese has begun to toast.