Enchilada Casserole

Oh this was a good one. Really really yummy. The girls gobbled it up and actually loved it as leftovers the next day. Dan was a little on the fence - he helped me make it and SAW that I put sour cream in it so he insisted that he could taste it (he does NOT like sour cream). I insisted that he CAN'T taste it as there is such a small amount. Anyway, you should try it. It is really good and I'm looking forward to lunch so I can have it again! :) Hope you like it.

Pork Enchilada Casserole
12 oz. ground lean pork
1 cup chopped onion
1 Tbsp minced garlic
1 can (15 oz) pinto or chili beans, drained and rinsed
1 can cream of mushroom soup (I use the fat-free or 98% or whatever it is)
1/2 cup sour cream (I used the light or reduced fat)
1 tsp ground cumin
1 tsp ground oregano
1 can (10 oz) green chile enchilada sauce
12 6-in. corn tortillas, cut into 2-in. pieces
6 oz cheddar cheese, shredded (I used a mix of cheddar and jack)

Preheat oven to 350 degrees. Lightly spray a 2-quart shallow baking dish (I used a 12x8 pan) with cooking spray. Cook pork, onion and garlic in a large, nonstick skillet, breaking up the meat, until browned. Drain; stir in beans, soup, sour cream, cumin and oregano. Spread 1/2 the enchilada sauce in bottom of pan. Top with 1/3 the tortillas, 1/2 the meat mixture, and 1/3 the cheese. Repeat once with tortillas, meat and cheese (you should have 1/2 cup cheese left). Top with remaining tortillas and enchilada sauce. Cover tightly with foil. Bake 45 minutes. Remove foil, sprinkle with remaining cheese and bake uncovered 15 minutes. Garnish with cilantro if desired.
**I was only able to find ground pork shoulder which was a little fatty, but if you can find a leaner ground pork it would be a bit healthier.