Spinach Enchiladas - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed & pressed dry
1 can cream of chicken soup, undiluted
1 (8 ounce) carton sour cream
1 (4 ounce) can chopped green chilies, drained
2 tablespoons chopped green onions
1 package flour tortilla
4 cups of shredded monterey jack cheese, divided (save some for the top)
3/4 cup chopped onion
vegetable oil

Preparation

Combine first 5 ingredients in a blender.
Blend until smooth.
Warm oil in a large skillet& add tortillas one at a time until softened.
Drain on paper towels.
Spoon a small amount of onions& cheese on each tortilla.
Roll up and place seam side down in a lightly greased baking dish.
Spoon spinach mixture over tortillas.
Sprinkle with remaining cheese.
Bake at 325 uncovered for 30 minutes.