Green Enchiladas

Name: Green Enchiladas
Yield: 6 servings
Cuisine: American
Ingredients: 10 oz Frozen Spinach-thawed-drained; 1 can Condensed Cream of Mushroom soup-undiluted; 12 oz Sour Cream; 4 oz Green Chilies; 1 medium Onion; 12 oz Shredded Cheddar Cheese; 12 Corn Tortillas; 1/4 cup Oil-for Frying; 1 Salt and Pepper to taste

cheesycooker @cook_3180674

Yummy creamy goodness

cheesycooker @cook_3180674

Yummy creamy goodness

Saved

Ingredients

6 servings

10 ozFrozen Spinach-thawed-drained
1 canCondensed Cream of Mushroom soup-undiluted
12 ozSour Cream
4 ozGreen Chilies
1 mediumOnion
12 ozShredded Cheddar Cheese
12Corn Tortillas
1/4 cupOil-for Frying
1Salt and Pepper to taste

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Steps

1

In blender add Soup, Sour Cream, Green Chilies and Spinach. Blend till smooth.
2

Add 1 tablespoon oil to small skillet, chop onion and saute with salt and Pepper till translucent. Set aside.
3

In same skillet add remaining oil and heat on med low for tortillas
4

Add each tortilla 1 at a time and fry litely on each side.
5

Pat both sides on paper towels to drain excess oil.
6

Add heaping teaspoon of onion and tablespoon of cheese to each fryed tortilla and roll up.
7

Place in a caserole dish till all 12 are used.
8

Smother with spinach mixture
9

Top with remaining cheese.
10

Bake in a preheated oven at 350°F for 30 minutes till cheese is melted.