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Ingredients
- 24 x tortillas veg. oil original called for 1 c. cheese:Monterey Jack, Cheddar, or possibly any grated which will heat smoothly onions minced
- 1 whl stewing chicken
- 1 pkt spinach frzn
- 2 can cream of mushroom soup, condensed lowfat
- 4 x green onions chopped
- 8 ounce green chiles liquid removed and minced
- 1/4 tsp salt
- 1 pt lowfat sour cream
- 1 1/2 c. grated cheese
Directions
- ENCHILADAS:Dip each tortilla in very warm oil, just long sufficient to soften.
- Generously spread each tortilla with cheese and onion and some chicken and roll up. (Toothpicks are sometimes necessary for holding). Place in shallow baking dish, side by side. Cover with Green Sauce.
- GREEN SAUCE
- Cook spinach in about 1-1/2 c. water. Add in soup, green onions, chiles and salt. Put through blender. (Don't taste, as sauce will be awfully warm.) Add in lowfat sour cream and mix well. Pour over enchiladas. Sprinkle with grated cheese, cover and bake at 350 degrees for about 30 min. (Any extra sauce makes a zesty salad dressing for tossed greens.)
- Makes 24 enchiladas.
- NOTES : My sister, Linda, made this for a family pre-Christmas lunch on Dec. 22, 1996. It was very tasty. The original recipe does not callfor chicken. She told me she cooked a chicken and put some in eachenchilada. She had some chicken left. This dish does NOT freeze well.
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