Green Enchiladas

Ingredients:

- 2 cans cream of chicken soup

- 2 cans green chilies

- 1 package frozen spinach, cooked, thawed, drained well

- 1 pint sour cream

- 4 chicken breasts, cooked

- 1 medium onion, chopped

- 1 cup shredded cheese

- 24 corn or flour tortillas, softened in hot chicken broth

- Longhorn cheese (Longhorn Cheddar), for topping

Steps:

1. Preheat oven to 375°F.

2. Dip tortillas into hot chicken broth to soften.

3. Fill and roll tortillas with chicken + spinach mixture.

4. Place folded side down in a 13×9 baking dish.

5. Cover with foil; bake 45 minutes at 375°F.

6. Top with Longhorn cheese and bake until melted.