Green Enchiladas

 Just dusted off this old family favorite to make for dinner tonight.  It has been a long time since I made it, and it's a lot of work, but I will have some hungry guys at the table tonight and it will be just the thing to fill them up. 

Enchiladas:

1 Dozen Corn Tortillas
2 Onions, chopped
1 lb. Monterey Jack Cheese, shredded
Chicken from one boiled and boned, (or roasted) bird, bite size

Using tongs, soften each tortilla, one at a time, in 1” of oil in small skillet over med-high heat.  Immediately fill tortilla with 2 Tbsp. onions, 3 Tbsp. Of cheese and ¼ C of chicken, (measurements are approximate, I just grab handfuls and eyeball it.).  Roll carefully, lying seam side down in a greased 13”x9” pan.  Repeat with each tortilla.  Cover with Green Sauce, then the remaining cheese.  Bake at 350 for 30 minutes.  May be made ahead of time and refrigerated for a day, or frozen for a few weeks.  Serve with rice and chips & salsa. 

Green Sauce:

1 10 oz. package frozen chopped spinach, thawed
2 10 ¾ oz. cans Cream of Chicken Soup
2 4 oz.  cans chopped green chilis
1 pint Sour cream

Drain the spinach well.  Combine all the sauce ingredients in a blender of food processor and blend till smooth.