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"The belly rules the mind."--Spanish Proverb

Green Enchiladas Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. flour or corn tortillas
1 pkg. chopped frozen spinach
1 can cream of chicken soup
16 oz. sour cream
1 lb. cooked chicken pieces (or canned chicken chunks)
4 oz. can green chilies
chopped green onion or chopped, sauteed yellow onion
2 c. colby/Monterrey Jack cheese
optional garnish: chopped tomatoes, sliced olives
Directions:
Directions:
Thaw and drain spinach. Place in blender with chilies, onion, cream of chicken soup, and sour cream. Blend on high until smooth and green. Coat bottom of 13X9 pan with a little of it.

If using corn tortillas - Fry each side for a few seconds in oil (until puffs up). Place paper towels between to soak up excess oil.

Spoon green stuff, chicken, and cheese into tortillas and fold. Place seam-side down into pan, and cover with remaining green stuff and cheese. Bake at 350ºF for 25 minutes or until melty. Add garnishes and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hr - 2 hr
Personal Notes:
Personal Notes:
Good for leftover chicken and a fairly harmless way to eat spinach.

 

 

 

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