Spinach Enchiladas
By á-1025
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Ingredients
- 1 10 ounce package frozen spinach, thawed
- 1 10 3/4 ounce can light cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup nonfat plain yogurt
- 1-2 teaspoons flour
- 1-2 teaspoons fresh lemon juice
- 1 4ounce can chopped green chilies, lightly rinsed and drained
- 2 green onions, chopped
- 1.2 cup grated Monterey Jack cheese
- 1 cup grated skim Mozzarella cheese
- 6 flour or whole wheat tortillas
Details
Servings 6
Preparation
Step 1
1.Drain spinach well. Mix spinach with soup, sour cream, yogurt, flour, lemon juice, and chiles. Set aside.
2.Stir green onions with grated cheeses. Place about 2 tablespoons of the cheese mixture on each tortilla.
3.Roll and place tortillas, seam side down into 1 9"x12" baking dish that has been lightly greased.
4.Top with spinach sauce. Cover with foil. Bake at 350 degrees for 20-30 minutes, until just bubbly. Do not overcook or the tortillas will become tough.
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