Ingredients:

1 (10oz) package frozen chopped spinach, thawed and pressed dry
1 can cream of chicken soup
1 (8 oz) carton sour cream
1 (4 oz) can chopped green chilies, drained
4 cups shredded Monterey Jack (or Pepper Jack) cheese, divided
2 tbs. minced green onion
12 corn tortillas (or use flour)
3/4 cup minced onion

Methods:

Combine spinach, soup, sour cream, green chilies and 2 tbs. green onion in blender or food processor until smooth. Soften corn tortillas in 1/4″ of hot oil for 5 seconds on each side. Drain well. If using flour tortillas microwave for 15 seconds.

Spoon 1 tbs. each of cheese and onion in each tortilla. Roll up tightly and place tortilla, seam side down in a lightly greased baking dish. Spoon spinach mixture over tortillas. Sprinkle with remaining cheese. Bake at 325°F uncovered for 30 minutes.

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