Green Enchiladas

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

Filling:
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.

Sauce:
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.