Recipes From Germania's Centennial Cookbook

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Green Enchiladas Mavis

  • 2 dozen corn tortillas
  • 1 cup cooking oil
  • grated cheese (Monterey Jack, Cheddar or colby/jack)
  • chopped onions
Green Sauce:
  • 1 package frozen spinach
  • 2 cans condensed cream of chicken soup
  • 2 4-ounce cans chopped green chilies
  • 4 green onions, minced

Procedure:

Yield: 24 servings
Preheat: 350 degrees

Dip each tortilla in very hot oil, just long enough to soften. Generously spread each one with cheese and onion; roll up; place in shallow baking dish, side by side. Cover with green sauce.

Cook spinach in 1 1/2 cups water, drain, add soup, green onions, chilies and salt. Put through blender. Add sour cream and mix well.

Dip each tortilla in very hot oil, just long enough to soften. Generously spread each one with cheese and onion; roll up; place in shallow baking dish, side by side. Cover with green sauce. Cook spinach in 1 1/2 cups water, drain, add soup, green onions, chilies and salt. Put through blender. Add sour cream and mix well. Pour over enchiladas, sprinkle with grated cheese, cover and bake at 350 degrees for about 30 minutes. Makes a pretty green dish. No one ever knows it's spinach. Extra sauce can be used on tossed greens.

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