Spinach Enchiladas

By á-1025

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

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.