SPINACH & CHICKEN ENCHILADAS
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1 pkg, frozen chopped spinach
2 cans cream of chicken soup
2 cans of Ortega chilies
2 cups sour cream
2 1/2 cups jack cheese, shredded and divided
1/2 cup onion, minced
2 cups chicken, cooked and chopped into small pieces
12 corn tortillas
3/4 cup vegetable oil
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Preheat oven 350*
Thaw spinach and drain well.
In a medium bowlcombine spinach, soup,
green onions, Ortega chilies and sour cream.
Blend until smooth and creamy.
Lightly fry tortillas in vegetable oil. About 10 seconds per side.
Drain on paper towels.
In another bowl combine chicken, onions and 2 cups
of jack cheese reserving 1/2 cup of jack for topping.
In the bottom of a 9x13' baking pan place 1 cup
of creamy spinach mixture. Fill tortillas with chicken mixture
and roll placing seam side down in baking dish.
Top with remaining spinach cream and 1/2 cup of reserved jack cheese
Bake 30-40 minutes.
Can be made in advance and baked when ready.
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