|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 325Â° for 30 minutes.