Green Chicken Enchiladas

• 10 to 16 oz. pkg. chopped spinach
• 2 1/2 c. chicken broth
• 1 clove garlic, minced
• 2 (10 1/2 oz.) cans cream of mushroom soup
• 2 (4 oz.) cans chopped green chilies
• 1 Tbsp. flour
• 1 large onion, chopped and divided
• 2 tsp. salt, divided
• 1 lb. fresh mushrooms, sliced and divided
• 2 pt. small curd cottage cheese
• 1 c. chopped ripe olives
• 4 c. chopped cooked chicken
• 24 flour tortillas
• 8 oz. sharp cheese, grated
• 2 (8 oz.) cartons sour cream

1. Place spinach in blender with chicken broth and blend until pureed.
2. Pour spinach mixture into large pan and add garlic, mushroom soup, chilies, flour, 1/2 the onion, 1 teaspoon salt and 1/2 the mushrooms.
3. Bring to a boil and turn off.

chopped spinach, chicken broth, clove garlic, cream of mushroom soup, green chilies, flour, onion, salt, fresh mushrooms, cheese, olives, chicken, flour tortillas, sharp cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881131 (may not work)