====== Spinach Enchiladas ======

Large Batch
  *4 medium onions - diced
  *2 clove garlic - diced
  *48oz. chopped frozen spinach - thawed and drained
  *16 oz. sour cream
  *26 oz. cream of mushroom soup
  *9 fluid ounces diced green chilies
  *2 1/2 tsp. cumin
  *1 tsp. cayenne pepper - eliminate for low spice version
  *2 tsp. cilantro, chopped
  *12 oz. cheddar, shredded
  *12 oz. Monterey jack, shredded
  *20 flour tortillas
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  - Preheat oven to 375 deg.
  - Lightly brown onions and garlic.
  - In a large bowl mix onions and garlic with spinach, sour cream, mushroom soup, chilies, spices.
  - Lightly cover bottoms of 2 - 9" by 13" baking dish with 1/3 of the sauce.
  - In small bowl, mix Monterey jack and cheddar.  Place approximately 1 oz. cheese in center of each tortilla and roll up tightly. Place filled tortillas in prepared baking dish and cover with remaining sauce.
  - Cover and bake for 45 minutes or until cheese melts.
  - For smaller batch reduce by 1/2 and bake in one 9x13 baking pan.
  - Leftovers freeze well.

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  Serves: 10        Total cook time: 45 min
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{{tag>food vegetarian maincourse}}