Chicken And Spinach Enchiladas - cooking recipe

Ingredients

1 (10 oz.) can cream of mushroom soup
1 (10 oz.) pkg. frozen chopped spinach, thawed and pressed dry
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 c. sour cream
1/2 medium onion
4 c. (16 oz.) Monterey Jack cheese, grated
1 chicken, boiled and boned
1 pkg. tortillas

Preparation

Combine
spinach,
soups
and
sour
cream in one bowl. Combine chicken,
onion
and
part\tof cheese in another bowl. Soften tortillas
(12) in microwave for 1 minute.
Put chicken mixture in\ttortillas and roll up.\tPlace in a baking dish and cover with\tsoup
mixture
and
remaining cheese.
Bake for 45 minutes at 350\u00b0 until bubbly.