Large Batch

• 4 medium onions - diced
• 2 clove garlic - diced
• 40 oz. 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
• 8 oz. cheddar, shredded
• 8 oz. Monterey jack, shredded
• 20 flour tortillas

1. Preheat oven to 375 deg.
2. Lightly brown onions and garlic.
3. In a large bowl mix onions and garlic with spinach, sour cream, mushroom soup, chilies, spices.
4. Lightly cover bottoms of 2 - 9“ by 13” baking dish with 1/3 of the sauce.
5. 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.
6. Cover and bake for 45 minutes or until cheese melts.
7. For smaller batch reduce by 1/2 and bake in one 9×13 baking pan.
8. Leftovers freeze well.

Serves: 10        Total cook time: 45 min