Green Enchiladas


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These enchiladas are very filling. I serve them with only a green salad. This is my husband's favorite, he requests them for any special occasion. I always make a double recipe of the green sauce to have extra to freeze. I later heat it and serve it on top of my scalloped potatoes.

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  • 1/4 C. chopped onion
  • 1 Tbs. margarine
  • 2 C. cottage cheese ( small curd)
  • 1 lb. jack or white cheddar cheese (grated)
  • 1/4 C. corn chips ( crushed)
  • 2 Tbs. stuffed green olives w/pimentos (chopped)
  • 2 Tbs. Ortega or jalapeno chilies ( chopped)
  • 1 tsp. salt
  • 13 flour tortillas
  • Green Sauce:
  • 1 10 1/2-oz. can chicken broth
  • 1 C. spinach leaves
  • 2 cans cream of mushroom soup
  • 1 3 1/2-oz. can Ortega chilies
  • 1 lg. onion
  • 1-2 garlic cloves
  • 1/2 tsp. salt
  • 2 Tbs. flour

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Cook onions in butter until tender. In a large bowl, add cooked onions to the cheese, cottage cheese, corn chips, olives, chilies and salt. Mix all ingredients well. Heat the tortillas in the microwave until pliable. Center filling down the middle of each tortilla and roll. Place in greased shallow baking dish, seam-side down. Add a layer of green sauce down the center of the enchiladas. Bake at 350 degrees for 20 minutes or until hot all the way through.

Green sauce:

Combine broth and spinach leaves in food processor and blend until smooth. Pour into saucepan. Blend mushroom soup, chilies, onions, and garlic in processor until smooth. Pour into sauce pan with other ingredients and stir in salt. Simmer sauce for about 15 minutes Thicken the sauce with the flour (mixed with a little of cold water). Pour the flour mixture with the sauce and cook until thicken. Keep the sauce warm until serving so you can put more sauce on top of the enchiladas. If you add too much sauce when cooking, the enchiladas will become too soggy. Serve with a dollop of sour cream.

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