1 (10 oz.) pkg. frozen spinach, chopped, thawed, and pressed dry
1 (10 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 (4 oz.) can chopped green chilies, drained
2 tbsp. minced green onion
12 corn tortillas
4 c. shredded Monterey Jack cheese, divided
3/4 c. minced onion

Combine first 5 ingredients in food processor. Process until smooth and set aside. Fry tortillas, one at a time, in 1/4 inch of hot oil about 5 seconds on each side or until softened. Drain well. Spoon 1 tablespoon each of cheese and onion on each tortilla; roll up and place in a lightly greased 12 x 8 x 2 inch baking dish. Spoon spinach mixture over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 325 degrees for 30 minutes.