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