4 chicken breasts, cooked and diced thinly
1 pkg. frozen chopped spinach, thawed and pressed
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) sour cream
2 (4 oz.) cans chopped green chilies, drained
3 tbsp. minced green onion
12 corn tortillas
Vegetable oil
4 c. Monterey Jack cheese
3/4 c. minced onion

Combine first 4 ingredients (except chicken), chilies, soup, sour cream and spinach - in blender, process until smooth. Fry tortillas one at a time, until soft, press oil off on paper towel. Combine chicken, onion and 2 cups cheese and spoon about 2 tablespoons on each tortilla. Roll up and place in a baking dish. Spoon spinach mixture over tortillas and sprinkle with remaining cheese. Bake at 325 degrees for 30 minutes. Makes 6 servings.