Enchiladas Verde

Years ago Texas Power & Light, now known as TXU Electric, put out calendars every year. This recipe comes from the 1986 edition. I love any enchilada so this sounded good.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and pressed dry
• 1 (10 3/4ounce) can  cream of chicken soup, undiluted
• 1 (8 ounce) carton sour cream
• 4  ounces green chilies, chopped and drained
• 2  tablespoons green onions, chopped
• 5  inches corn tortillas
•  vegetable oil
• 1  lb monterey jack cheese, grated
• 3⁄4 cup onion, minced

Directions

1. Combine first 5 ingredients in blender or food processor container. Process until smooth; set aside.
2. Fry tortillas, one at a time, in hot oil 5 seconds on each side or until softened. Drain tortillas on paper towels.
3. Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 8x12-inch baking dish.
4. Spoon spinach mixture over tortillas.
5. Sprinkle with remaining cheese.
6. Bake, uncovered at 350°F for 30 minutes.