Recipe - Green Enchiladas Mavis

ENCHILADAS
24 Tortillas
1 cup Cooking oil
Cheese (Montery Jack,
Cheddar, or any that will
melt smoothly, grated
Onions, chopped
1 Chicken, stew

GREEN SAUCE
1 pack Spinach, frozen
2 cn Condensed cream of chicken
soup
4 Green onions, minced
8 ounce Ortega whole green chiles,
drained and chopped
One fourth teaspoon Salt
1 pt Sour cream
1 One half cup Grated cheese

ENCHILADAS:

Dip each tortilla in very hot oil, just long enough 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 1One half cups water. Add soup, green onions, chiles and
salt. Put through blender. (Do not taste, as sauce will be awfully hot.)
Add sour cream and mix well. Pour over enchiladas. Sprinkle with grated
cheese, cover and bake at 350 degrees for about 30 minutes. (Any extra
sauce makes a zesty salad dressing for tossed greens.) Makes 24 enchiladas.

NOTES : My sister, Linda, made this for a family preChristmas lunch on
Dec. 22, 1996. It was very tasty. The original recipe does not call for
chicken. She told me she cooked a chicken and put some in each
enchilada. She had some chicken left. This dish does NOT freeze well.

Posted to Digest eatlf.v096.n256

Recipe by: Houston Junior League Cookbook, 1968

From: Lou Parris lbparris@earthlink.net

Date: Thu, 26 Dec 1996 00:44:50 0600