Chicken Enchiladas With Green Chili And Vegetables - cooking recipe

Ingredients

1 small pkg. tortillas
1 can cream of mushroom soup
1 (7 oz.) pkg. sour cream
1/2 soup can milk
1/2 cooked chicken, deboned and chopped
1 c. chopped carrots, cooked
1 pkg. frozen spinach, thawed and drained
chopped onion and minced garlic to taste
1 (4 oz.) can green chilies (Hatch or Ortega) or 1 can green enchilada sauce
1 c. shredded cheese (Parmesan or Mozzarella)
salt and pepper to taste

Preparation

Line greased 2-quart or 11 x 7-inch baking pan with tortillas (bottom and sides).
Sprinkle with layer of carrots, then layer of spinach, then onion and chicken.
Mix sour cream, milk and soup with the chilies and pour over top, completely covering veggies. Cover with cheese.
Bake for 10 minutes at 450\u00b0, then at 350\u00b0 until soup mix is bubbling (30 or 40 minutes).