"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Spinach Enchiladas Recipe

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This recipe for Spinach Enchiladas, by , is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Allen

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz) package frozen chopped spinach, thawed and pressed dry
1 (10 1/4 oz) can cream of chicken soup, undiluted
1 (8 oz) carton sour cream
1 (4 ounce) can chopped green chiles, drained
2 T. minced green onion
12 (4 1/2 inch) corn tortillas
Vegetable oil
4 cups (16 ounces) shredded Monterey jack cheese, divided
3/4 cup minced onion

Directions:
Directions:
Combine first five ingredients in container of a blender or food processor, and process until smooth. Set mixture aside.
Fry tortillas, one at a time, in 1/4 inch of hot oil about 5 seconds on each side or until softened. Drain tortillas well on paper towels
Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 12x8x2 inch baking dish. Spoon spinach mixture over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 325 for 30 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Even people who don't like spinach will like this recipe. It is always a huge hit!

 

 

 

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