Spinach Enchiladas
  • Cooking Time: 30 min.
  • Servings: 4 - 6
  • Preparation Time: 20 min.
  • 1 - 10 oz. pkg. frozen spinach, thawed in microwave, drained and pressed dry in colander
  • 1 can cream of mushroom soup. (or cream of chicken)
  • 1 - 8 oz. carton sour cream
  • 1 - 4 oz. can chopped green chilies, drained (Hatch hot chilies are best)
  • 2 Tablespoons minced onion
  • 12 corn tortillas
  • 1 lb. Monterrey Jack cheese, grated
  • ¾ cup minced onion
  • If desired, top with slices of green bell pepper.
  1. Combine first 5 ingredients in blender or food processor until smooth.
  2. Lightly spray bottom of 9x13 casserole dish with cooking oil.
  3. Pour a thin layer of the green sauce in the bottom of the dish. Put tortillas inside a kitchen towel or leave in the opened pkg. and microwave for about 1 min. to soften.
  4. Put about 1 Tablespoon of cheese and onion on each tortilla and roll. Place in pan with seam side down. Pour remaining sauce over all. Sprinkle with more cheese. If topping with green pepper, do that before baking.
  5. Cover with foil and bake at 350 for about 30 min. Do not overcook.
A friend gave this recipe to me years ago and it became a family favorite right away, even before my kids became vegetarians. The recipe originally called for frying the corn tortillas before filling them, but I just soften them in the microwave. That means they may not always hold together, so be forewarned - they taste better than they look. Submitted by: "Linda Ayers"