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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well. Ingredients:
1 (10 ounce) package frozen spinach, thawed and pressed dry |
10 ounces cream of chicken soup |
8 ounces sour cream |
1 (4 ounce) can chopped green chilies |
2 tablespoons green onions |
12 corn tortillas |
1/2 cup vegetable oil |
4 cups monterey jack cheese, divided |
3/4 cup minced onion |
Directions:
1. Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
2. Try tortillas, one at a time, in hot oil about 5 seconds on each side.
3. Drain on paper towells.
4. Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
5. Spoon spinach mixture over and sprinkle with remaining cheese.
6. Bake uncovered, at 325 for 30 minutes.
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