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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Spinach Enchiladas Recipe

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This recipe for Spinach Enchiladas is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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