Green Enchiladas

Green Enchiladas

2 dz. tortillas

1 cup oil

Grated Cheese

chopped onion

Dip each tortilla in very hot oil, just long enough to soften.  Generously spread each with cheese and onion; roll up.  Place in a shallow baking dish.  Cover with Green Sauce

Green Sauce

1 pkg. spinach

2 cans cream of chicken soup

2 cans (4 oz.) whole green chiles, drained and chopped

1/4 tsp. salt

1 pt. sour cream

1 1/2 c. grated cheese

Cook spinach in water. Drain water, put in blender and add soup, chiles, and salt,

sour cream and blend well. Pour over enchiladas.   Sprinkle with grated cheese, cover and bake at 350 for 30 min.

Makes 24 enchiladas (probably 1/2 recipe will feed a small family)

(I use the uncooked tortilla shells and I just cook them with a little Pam spray and not the oil.  I also use  chopped green chiles.  As you know  you can also use whole wheat

tortillas!)

Bon A petit!