Spinach Enchiladas

9 ingredients
9 steps

Ingredients

  • 1 (10 ounce) package frozen chopped spinach, thawed & pressed dry
  • 1 can cream of chicken soup, undiluted
  • 1 (8 ounce) carton sour cream
  • 1 (4 ounce) can chopped green chilies, drained
  • 2 tablespoons chopped green onions
  • 1 package flour tortilla
  • 4 cups of shredded monterey jack cheese, divided (save some for the top)
  • 3/4 cup chopped onion
  • vegetable oil

Directions

  1. 1
    Combine first 5 ingredients in a blender.
  2. 2
    Blend until smooth.
  3. 3
    Warm oil in a large skillet& add tortillas one at a time until softened.
  4. 4
    Drain on paper towels.
  5. 5
    Spoon a small amount of onions& cheese on each tortilla.
  6. 6
    Roll up and place seam side down in a lightly greased baking dish.
  7. 7
    Spoon spinach mixture over tortillas.
  8. 8
    Sprinkle with remaining cheese.
  9. 9
    Bake at 325 uncovered for 30 minutes.

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