Spinach Enchiladas

1. 1

   Warm corn tortillas either in microwave or in a pan with oil to soften.

2. 2

   In a blender or food processor, combine spinach, cream of chicken soup, and about 3 oz of the sour cream.

3. 3

   Spread about 2 tbsp spinach mixture on each tortilla.

4. 4

   Place about four cubes of pepper jack cheese on each tortilla and roll up.

5. 5

   Add remaining sour cream to remaining spinach mixture.

6. 6

   Top rolled tortillas with the rest of the spinach mixture and cheddar cheese.

7. 7

   Bake at 325 for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.