Enchiladas Verde

Name: Enchiladas Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and pressed dry; 1 (10 3/4 ounce) can cream of chicken soup, undiluted; 1 (8 ounce) carton sour cream; 4 ounces green chilies, chopped and drained; 2 tablespoons green onions, chopped; 5 inches corn tortillas; vegetable oil; 1 lb monterey jack cheese, grated; 3/4 cup onion, minced

Submitted by True Texas

"Years ago Texas Power & Light, now known as TXU Electric, put out calendars every year. This recipe comes from the 1986 edition. I love any enchilada so this sounded good."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 6

ingredients

1 (10 ounce) package frozen chopped spinach, thawed and pressed dry
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (8 ounce) carton sour cream
4 ounces green chilies, chopped and drained
2 tablespoons green onions, chopped
5 inches corn tortillas
vegetable oil
1 lb monterey jack cheese, grated
³⁄₄ cup onion, minced

directions

Combine first 5 ingredients in blender or food processor container. Process until smooth; set aside.
Fry tortillas, one at a time, in hot oil 5 seconds on each side or until softened. Drain tortillas on paper towels.
Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 8x12-inch baking dish.
Spoon spinach mixture over tortillas.
Sprinkle with remaining cheese.
Bake, uncovered at 350°F for 30 minutes.