Chicken Enchiladas With Green Chili And Vegetables

• 1 small pkg. tortillas
• 1 can cream of mushroom soup
• 1 (7 oz.) pkg. sour cream
• 1/2 soup can milk
• 1/2 cooked chicken, deboned and chopped
• 1 c. chopped carrots, cooked
• 1 pkg. frozen spinach, thawed and drained
• chopped onion and minced garlic to taste
• 1 (4 oz.) can green chilies (Hatch or Ortega) or 1 can green enchilada sauce
• 1 c. shredded cheese (Parmesan or Mozzarella)
• salt and pepper to taste

1. Line greased 2-quart or 11 x 7-inch baking pan with tortillas (bottom and sides).
2. Sprinkle with layer of carrots, then layer of spinach, then onion and chicken.
3. Mix sour cream, milk and soup with the chilies and pour over top, completely covering veggies. Cover with cheese.
4. Bake for 10 minutes at 450u0b0, then at 350u0b0 until soup mix is bubbling (30 or 40 minutes).

tortillas, cream of mushroom soup, sour cream, milk, chicken, carrots, frozen spinach, onion, green chilies, shredded cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731625 (may not work)