Green Enchiladas
Salad Oil

12 corn tortillas

3 cups (12 oz) shredded jack cheese

1 package (10 oz) spinach, thawed

green onions, including tops, sliced

1 can sliced black olives

1 can (4 oz) diced green chili peppers

1 can condensed cream of mushroom soup

1/2 pint (1 cup) sour cream

In a small frying pan, heat a little oil over medium heat. One at a time, dip tortillas in oil for a few seconds on each side or just until soft, drain briefly. Across the middle of each tortilla, sprinkle 2 TBSP cheese, green onion and black olives. Roll to enclose. Place tortilla, seam side down, in a greased shallow 9 x 13 inch baking pan.

Squeeze spinach to remove excess moisture. In a blender or food processor, purée spinach, green onions, chili peppers, soup and sour cream until smooth. Pour sauce over tortillas. Sprinkle remaining cheese, green onions and olives over all.

Back uncovered, in a 350 degree oven for 30 min. or until hot and bubbly. Makes 12 enchiladas.



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