Recipe

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• 1 16 oz. container sour cream
• 12 oz. shredded monterey jack cheese
• 1 10- oz package frozen spinach, thawed and drained
• 1 20 oz. can green enchilada sauce
• 18 6 inch corn tortillas
• 1 onion, chopped
• 1 2 oz. can chopped black olives

• 1 Preheat oven to 350°. In a small bowl, combine sour cream, spinach and 3/4 of the cheese.
• 2 Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan.
• 3 Layer half of the spinach-sour cream mixture, half of onion and 1/3 of the olives over the tortillas. Repeat.
• 4 Pour the remaining enchilada sauce over the final layer of tortillas.
• 5 Sprinkle with remaining olives.
• 6 Bake for 20 minutes.
• 7 Cut into squares and serve.