Sandys Green Enchiladas

1 tbs. olive oil
2 large onions, chopped
1/4 tsp. salt
12 corn tortillas
12 oz. jack cheese, shredded
10 oz. spinach, frozen, chopped, thawed
2 green onions, sliced
4 oz. green chilies, diced
2 cans mushroom soup
1/2 pint sour cream
Heat 1 tbs. oil in wide frying pan over medium heat.
Add onions and cook til soft, about 5 min. Stir in salt.
set pan aside.
In small fry pan, heat a little oil over med. heat. One at a time
dip tortillas in oil for a few seconds on each side or til soft.
drain briefly, Across the middle of each tortilla , sprinkle 2
tbs. each cooked onion and shredded cheese. Roll to enclose.
Place seam side down in a greased 9 x 13 baking pan. Squeeze
spinach to remove excess moisture.
In blender, puree spinach, green onions, chilies, soup and sour cream til smooth. Pour sauce over tortillas. Sprinkle remaing cheese on top
receipe from Sandy from Rolla
Bake uncovered 350 for 30 min or til hot and bubbly.
serves 12

I would pour a little of the sauce on bottom of dish, then put tortillas in.Then pour remaining sauce over top.
I served this at the soldier dinner, no leftovers!! This will be added to the favorites list..