I’ve been making these enchiladas for over ten years. Since they are made with flour tortillas, subsitituting wheat flour tortillas for the regular ones is very easy!
1 small package frozen spinach
8 oz sour cream
½ clove garlic
1 can cream of mushroom soup
4 tbs green chili or jalapeno chili
8 to 10 whole wheat flour tortillas
1 ½ cups monterey jack cheese, grated
6 green onions, chopped
Cook spinach. Drain and combine with sour cream, garlic, mushroom soup, and chili. Pour into blender and puree to make sauce. Lightly cover the bottom of a 9 x 13 inch pan with sauce. Fill tortillas with cheese, roll tightly, and place in pan. Pour remainder of sauce over tortillas and garnish with onions. Bake at 350 for 20 to 25 minutes or until cheese melts.