Green Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Place spinach in blender with chicken broth and blend until pureed.
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.
Bring to a boil and turn off.