1 package (12 oz) fresh spinach - may substitute frozen
1 lb. meat or meat substitute (ground beef, ground turkey, shredded roasted chicken
or vegetarian sausage)
Olive oil
4-6 cloves garlic, chopped
1 small white onion, chopped
1/2 tsp. black pepper
1 tsp. oregano

1 tsp. cumin
1 -2 tbsp. flour
Salt to taste
6 - 8 cups water or two 32 oz. boxes of chicken broth
6 tbsp. green chile powder (may substitute 1/2 - 1 cup crushed/dried green chile or 6-8 frozen green chiles)
16 oz. mozzarella, cheddar or Monterey Jack cheese (or combine with 6oz. or more of feta cheese to equal 16 oz.)
12 corn tortillas

Sauce:
Steam spinach or saute in olive oil until slightly wilted. Set aside and saute meat in olive oil until cooked with onions, garlic, oregano, cumin, salt and pepper. Push the meat mixture to the side of the skillet, add a little more olive oil to the center pan and lightly brown the flour. Add water or broth and green chile and blend the mixture. Simmer for 5- 10 minutes.

Building the Casserole:
Dip corn tortillas in the sauce and layer 6 on the bottom of an 8 X14 inch casserole pan. Spoon sauce over this, then scatter with spinach and cheese. Repeat once, then top with tortillas, remaining sauce and cheese.

Bake at 350 degrees for 20 minutes (until bubbling), then turn the oven to 400 degrees for 10 minutes to brown the cheese.