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Green Enchiladas Recipe

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This recipe for Green Enchiladas, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tami Tew
Added: Thursday, August 10, 2006


1 pkg. frozen chopped spinach, thawed and drained
1 can (14 oz) chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans (4 oz. each) chopped green chilis
1 pint sour cream
12-16 oz. grated monterrey jack cheese
2 medium onions, chopped
1 can chicken chunks (or 2 chicken breasts, cooked
and shredded)
2 T. oil
28 corn tortillas, softly fried or warmed

Combine spinach, broth, soups & chilis in a blender
until smooth. Add sour cream and set aside. Saute
onion in oil and combine with chicken and cheese
(reserving some cheese for topping) and enough sauce
to moisten. Place 1 heaping spoonful of onion/chicken/
cheese mixture on each tortilla and roll up. Place in
large casserole dish(es), cover with reserved sauce
and top with cheese. (I usually make two 9X13's) Bake
at 325 for 30 minutes or until cheese melts.

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