Spinach Enchiladas

9 ingredients
6 steps

Ingredients

  • 1 (10 ounce) package frozen spinach, thawed and pressed dry
  • 10 ounces cream of chicken soup
  • 8 ounces sour cream
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons green onions
  • 12 corn tortillas
  • 1/2 cup vegetable oil
  • 4 cups monterey jack cheese, divided
  • 3/4 cup minced onion

Directions

  1. 1
    Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
  2. 2
    Try tortillas, one at a time, in hot oil about 5 seconds on each side.
  3. 3
    Drain on paper towells.
  4. 4
    Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
  5. 5
    Spoon spinach mixture over and sprinkle with remaining cheese.
  6. 6
    Bake uncovered, at 325 for 30 minutes.

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