Source: Mommy Logan
- 1 1/2 cup chicken broth
- 1 cup spinach leaves
- 2 cans mushroom soup
- 3 1/2 oz Ortega chilies, remove seeds
- 1 large onion, diced
- 1 clove garlic, sliced
- 1/2 tsp salt
- 1/2 pint sour cream
- 1/2 cup onion, chopped
- 1 tbs butter
- 2 cups cottage cheese
- 1 lb white cheddar cheese, shredded
- 1/4 cup Doritos tortilla chips (crushed)
- 2 tbs olives, chopped
- 1 tsp salt
- 12 Tortilla shells
Cook onion in butter until tender. Brown or steam tortilla shells until softened.
Combine onion, cottage cheese, cheddar cheese, tortilla chips, olives, and salt and fill tortilla shells.
Spoon a little sauce (below) into buttered casserole dish. Arrange filled enchiladas, seam side down, and cover with remaining sauce. Bake 350 degrees for 20 minutes. Serve with sour cream.
Blend chicken broth and spinach until smooth.
Blend chilies, onion, mushroom soup, and garlic and then add to spinach mixture. Simmer 10 to 15 minutes. Pour over enchiladas.