SPINACH ENCHILADAS

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Spinach Enchiladas image

These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well.

Provided by Melaine

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 706.4, Fat 53.9, SaturatedFat 23.1, Cholesterol 88.4, Sodium 796.8, Carbohydrate 33.2, Fiber 5.3, Sugar 3.5, Protein 26.2

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