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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Years ago Texas Power & Light, now known as TXU Electric, put out calendars every year. This recipe comes from the 1986 edition. I love any enchilada so this sounded good. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and pressed dry |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1 (8 ounce) carton sour cream |
4 ounces green chilies, chopped and drained |
2 tablespoons green onions, chopped |
5 inches corn tortillas |
vegetable oil |
1 lb monterey jack cheese, grated |
3/4 cup onion, minced |
Directions:
1. Combine first 5 ingredients in blender or food processor container. Process until smooth; set aside.
2. Fry tortillas, one at a time, in hot oil 5 seconds on each side or until softened. Drain tortillas on paper towels.
3. Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 8x12-inch baking dish.
4. Spoon spinach mixture over tortillas.
5. Sprinkle with remaining cheese.
6. Bake, uncovered at 350°F for 30 minutes.
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