Spinach Enchiladas

Connie   posted 04-12-98 
  Spinach Enchiladas

  1 (10 oz.) pkg. frozen, chopped, thawed and pressed dry
  1 (10 3/4 oz.)can cream of chicken soup 
  1 (8 oz.) container cottage cheese
  1 small hot pepper, minced 
  2 Tbsp. green onion, minced 
  12 (4 1/2-inch) corn tortillas 
  vegetable oil 
  4 cups shredded Monterey Jack cheese, divided 
  1 cup minced onion 

  Combine spinach, chicken soup, cottage cheese, hot pepper and green onion
 
  Set aside. Fry tortillas, one at a time, in 1/4-inch hot oil a few seconds 
  on each side or until softened. Drain. Spoon 1 tablespoon each of cheese 
  and onion on each tortilla. 

  Roll up and place in lightly greased baking dish. Pour spinach mixture 
  over tortillas. Sprinkle with remaining cheese. Bake at 325 degrees for
  30 minutes. 

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