Green Enchilada Sauce
|Condensed chicken broth||10 1⁄2 Ounce (1 Can, Campbell's)|
|Snipped spinach leaves||1 Cup (16 tbs)|
|Condensed cream of mushroom soup||21 Ounce (Campbell's, 2 Cans, 10 1/2 Ounce Each)|
|Canned chili||3 1⁄2 Ounce (Ortega, 1 Can)|
|Onion||1 Large, diced|
|Garlic||1 Clove (5 gm), sliced|
|All purpose flour||2 Tablespoon|
|Sour cream||1⁄2 Pint|
Combine chicken broth and spinach in blender container.
Blend until smooth.
Pour into saucepan.
Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
Stir in salt.
Simmer 10 to 15 minutes.
Thicken sauce with flour mixed with a little water.
Pour over cheese enchiladas.
Bake in a preheated 350°F.oven for 20 minutes.
Top with sour cream before serving.