|Jack cheese||12 Ounce|
|Salad oil||1 Tablespoon|
|Frozen spinach/1/2 cup fresh chopped spinach||6 Ounce, cooked and drained (1/2 Of A 12 Ounce Package)|
|Canned whole green chiles||4 Ounce, seeds removed (California Variety, 1 Can)|
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Sour cream||1 Cup (16 tbs)|
Insert shredding disc; shred cheese and set aside.
With a knife, cut onions in chunks.
Switch to metal blade and process onion with on-off bursts until coarsely chopped.
Heat the 1 tablespoon oil in a wide frying pan over medium heat.
Add onion and cook until soft (about 5 minutes).
Stir in the salt.
In a small frying pan, heat 1/2 inch oil over medium heat.
One at a time, dip tortillas in oil for a few seconds on each side or just until soft.
Sprinkle 2 tablespoons each cooked onion and cheese across the middle of each tortilla and roll to enclose.
Place tortillas, seam side down, in a shallow, greased 9 by 13-inch baking pan.
Cut green onions and part of tops into 1-inch lengths.
Process until chopped.
Add spinach, chiles, soup, and sour cream and process until pureed.
Spoon sauce over tortillas and sprinkle remaining cheese over all.
To serve, bake, uncovered, in a 350° oven for 30 minutes or until hot and bubbly.