Spinach Enchiladas

9 ingredients
6 steps

Ingredients

  • 1 (10 ounce) package frozen chopped spinach, thawed and pressed dry
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (8 ounce) carton sour cream
  • 1 (4 ounce) can diced green chilies, drained
  • 1 large white onion, minced (divided)
  • 6 (10 inch) flour tortillas
  • 16 ounces shredded monterey jack cheese (divided)
  • 1 (8 ounce) containersliced fresh mushrooms
  • 1 tablespoon butter or 1 tablespoon olive oil

Directions

  1. 1
    Preheat oven to 325 degrees.
  2. 2
    Combine spinach, cream of mushroom soup, sour cream, chopped green chilies, and 2 tablespoons of the minced onion in a blender and blend until smooth.
  3. 3
    Saute mushrooms and remaining minced onion in butter or olive oil.
  4. 4
    Spoon cheese, onions, and mushrooms onto each tortilla (reserving some cheese); roll up tightly and place tortillas seam side down in a lightly greased 12x8x2 inch baking dish.
  5. 5
    Spoon spinach mixture over tortillas and sprinkle with remaining cheese.
  6. 6
    Bake uncovered at 325 degrees for 30 minutes.

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