Spinach Enchiladas Recipe
Summary
Ingredients
1 (10-ounce) package frozen chopped spinach, thawed and pressed dry
1 (10 3/4 -ounce) can cream of chicken soup undiluted
1 (8-ounce) carton commercial sour cream
1 (4-ounce) can chopped green chiles drained
2 tablespoons minced green onion
12 (4 1/2 -inch) corn tortillas Vegetable oil
4 cups (16 ounces) shredded Monterey Jack cheese, divided
3/4 cup minced onion
Directions
Combine first 5 ingredients in container of an electric blender or food processor, and process until smooth.
Set mixture aside.
Fry tortillas, one at a time, in 1/4 inch of hot oil about 5 seconds on each side or until softened.
Drain tortillas well on paper towels.
Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 12- x 8- x 2-inch baking dish.
Spoon spinach mixture over tortillas.
Sprinkle with remaining cheese.
Bake, uncovered, at 325° for 30 minutes.
Serve immediately.
Set mixture aside.
Fry tortillas, one at a time, in 1/4 inch of hot oil about 5 seconds on each side or until softened.
Drain tortillas well on paper towels.
Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 12- x 8- x 2-inch baking dish.
Spoon spinach mixture over tortillas.
Sprinkle with remaining cheese.
Bake, uncovered, at 325° for 30 minutes.
Serve immediately.
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