Spinach Enchiladas

• (10 ounce) package frozen chopped spinach, thawed & pressed dry1
• can cream of chicken soup, undiluted1
• (8 ounce) carton sour cream↗1
• (4 ounce) can chopped green chilies, drained1
• tablespoons chopped green onions2
• package flour tortilla↗1
• cups of shredded monterey jack cheese, divided↗4

  (save some for the top)

• cup chopped onion3⁄4
• vegetable oil↗

Step-by-step instructions

1. 1

   Combine first 5 ingredients in a blender.

2. 2

   Blend until smooth.

3. 3

   Warm oil in a large skillet& add tortillas one at a time until softened.

4. 4

   Drain on paper towels.

5. 5

   Spoon a small amount of onions& cheese on each tortilla.

6. 6

   Roll up and place seam side down in a lightly greased baking dish.

7. 7

   Spoon spinach mixture over tortillas.

8. 8

   Sprinkle with remaining cheese.

9. 9

   Bake at 325 uncovered for 30 minutes.