This Mexican-style favorite calls for sour cream, frozen spinach, cheese, onion and, of course, cream of mushroom soup. Just mix one chopped onion with a pound of shredded Monterey jack cheese. Wrap the mixture in flour tortillas and place the tortillas in a baking dish. Top with spinach (thawed and drained), soup and sour cream, then bake at 325 degrees Fahrenheit for about 20 minutes. Soon you'll have warm, chewy, cheesy enchiladas with a savory mushroom and spinach flavor.
You can easily add meat to this dish -- ground or shredded chicken, beef and pork are all good options. Either include the cooked meat in the filling or cover the enchiladas with it before you pour on the soup. For added spice, toss some of your favorite peppers in with the cheese mixture.