ArkansasRockers.com

1 tbsp oil
2 large white onions, chopped
salt
12 corn torts
3 cups of shredded Jack cheese
10 oz spinach
2 green onions, sliced
2 diced green chili peppers
1 cup sour cream

Steam your torts for a few seconds until they are soft.
Caramalize your onions in the oil.
Add a pinch of salt.

roll up your enchiladas with some cheese and onion on the inside, place them seam side down in a baking dish.

In a food processor or blender add spinach, green onions, chili peppers and sour cream and blend or process until you get a chunkyish smoothish pastyish mixture.
Dump it on top of your enchiladas, add salt and fresh black pepper, and more cheese to the top.

Bake in the oven, uncovered at 350 degrees for about half an hour, or until the cheese is at that perfect pizza burnt marbelized stage.

eat.

Its my mommy’s recipe, but she put in a can of cream of mushroom soup in the green topping. I’m not a fan of cream of mushroom soup, so I leave it out and like it much better.