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Spinach Enchiladas

  Frozen chopped spinach 10 Ounce, thawed and pressed dry (1 package)
  Canned cream of chicken soup 10 3⁄4 Ounce (1 can)
  Commercial sour cream 8 Ounce (1 carton)
  Canned chopped green chiles 4 Ounce, drained (1 can)
  Minced green onion 2 Tablespoon
  4 1/2 inch corn tortillas 12
  Vegetable oil 1⁄4 Cup (4 tbs) (for shallow frying)
  Shredded monterey jack cheese 16 Ounce, divided (4 cups)
  Minced onion 3⁄4 Cup (12 tbs)

Combine first 5 ingredients in container of an electric blender or food processor, and process until smooth.
Set mixture aside.
Fry tortillas, one at a time, in 1/4 inch of hot oil about 5 seconds on each side or until softened.
Drain tortillas well on paper towels.
Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 12- x 8- x 2-inch baking dish.
Spoon spinach mixture over tortillas.
Sprinkle with remaining cheese.
Bake, uncovered, at 325° for 30 minutes.
Serve immediately.

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Spinach Enchiladas Recipe