Spinach Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen chopped spinach, thawed and pressed dry
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 (4 ounce) can diced green chilies, drained
• 1 large onion, minced (divided)
• 6 (10 inch) flour tortillas
• 16 ounces shredded monterey jack cheese (divided)
• 1 (8 ounce) container sliced fresh mushrooms
• 1 tablespoon butter or 1 tablespoon olive oil

Recipe

• 1 preheat oven to 325 degrees.
• 2 combine spinach, cream of mushroom soup, sour cream, chopped green chilies, and 2 tablespoons of the minced onion in a blender and blend until smooth.
• 3 saute mushrooms and remaining minced onion in butter or olive oil.
• 4 spoon cheese, onions, and mushrooms onto each tortilla (reserving some cheese); roll up tightly and place tortillas seam side down in a lightly greased 12x8x2 inch baking dish.
• 5 spoon spinach mixture over tortillas and sprinkle with remaining cheese.
• 6 bake uncovered at 325 degrees for 30 minutes.