Spinach Chicken Enchiladas

Name: Spinach Chicken Enchiladas
Ingredients: 4 chicken breasts cooked and diced thinly; 1 package frozen chopped spinach thawed and pressed; 10 3/4 ounces cream of chicken soup undiluted; 8 ounces sour cream; 8 ounces chopped green chilies drained; 3 tablespoons green onion minced; 12 corn tortillas; vegetable oil; 4 cups monterey jack cheese; 3/4 cup minced onion

10 ingredients

7 steps

Ingredients

4 chicken breasts cooked and diced thinly
1 package frozen chopped spinach thawed and pressed
10 3/4 ounces cream of chicken soup undiluted
8 ounces sour cream
8 ounces chopped green chilies drained
3 tablespoons green onion minced
12 corn tortillas
vegetable oil
4 cups monterey jack cheese
3/4 cup minced onion

Directions

1

Combine first 4 ingredients (except chicken), chilies, soup, sour cream and spinach - in blender, process until smooth.
2

Fry tortillas one at a time, until soft, press oil off on paper towel.
3

Combine chicken, onion and 2 cups cheese and spoon about 2 tablespoons on each tortilla.
4

Roll up and place in a baking dish.
5

Spoon spinach mixture over tortillas and sprinkle with remaining cheese.
6

Bake at 325 degrees for 30 minutes.
7

Makes 6 servings.