Enchiladas Verde - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
8 oz. sour cream
2 Tbsp. minced green onion
1 lb. grated Monterey Jack cheese
1 can cream of chicken soup (undiluted)
4 oz. can chopped green chilies, drained
12 corn tortillas
3/4 c. onion

Preparation

Blend spinach, soup, sour cream, chilies and green onion in blender until smooth.
Soften tortillas in microwave for 20 to 40 seconds.
Spoon tablespoon cheese and onion on each tortilla. Roll up and place in lightly greased 8 x 12-inch dish.
When tortillas are all rolled, spoon blended mixture over top of tortillas.
Sprinkle with remaining cheese.
Bake, uncovered, for 30 minutes.