Enchiladas Verde

• 1 (10 ounce) package frozen chopped spinach, thawed and pressed dry
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (8 ounce) carton sour cream
• 4 ounces green chilies, chopped and drained
• 2 tablespoons green onions, chopped
• 5 inches corn tortillas
• vegetable oil
• 1 lb monterey jack cheese, grated
• 34 cup onion, minced

1. Combine first 5 ingredients in blender or food processor container.
2. Process until smooth; set aside.
3. Fry tortillas, one at a time, in hot oil 5 seconds on each side or until softened.
4. Drain tortillas on paper towels.
5. Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 8x12-inch baking dish.
6. Spoon spinach mixture over tortillas.
7. Sprinkle with remaining cheese.
8. Bake, uncovered at 350F for 30 minutes.

pressed dry, cream of chicken soup, sour cream, green chilies, green onions, corn tortillas, vegetable oil, cheese, onion

Taken from www.food.com/recipe/enchiladas-verde-222986 (may not work)