Spinach Enchiladas

• 1 (10 ounce) package frozen chopped spinach, thawed & pressed dry
• 1 can cream of chicken soup, undiluted
• 1 (8 ounce) carton sour cream
• 1 (4 ounce) can chopped green chilies, drained
• 2 tablespoons chopped green onions
• 1 package flour tortilla
• 4 cups of shredded monterey jack cheese, divided (save some for the top)
• 3/4 cup chopped onion
• vegetable oil

1. Combine first 5 ingredients in a blender.
2. Blend until smooth.
3. Warm oil in a large skillet& add tortillas one at a time until softened.
4. Drain on paper towels.
5. Spoon a small amount of onions& cheese on each tortilla.
6. Roll up and place seam side down in a lightly greased baking dish.
7. Spoon spinach mixture over tortillas.
8. Sprinkle with remaining cheese.
9. Bake at 325 uncovered for 30 minutes.

pressed dry, cream of chicken soup, sour cream, green chilies, green onions, flour tortilla, cheese, onion, vegetable oil

Taken from www.food.com/recipe/spinach-enchiladas-83871 (may not work)