Calling all hot spinach dip lovers! You must try these cheesy spinach enchiladas. The recipe is from one of my old Junior League of LA Cookbooks, “Gourmet LA” and has been slightly modified.
Preheat oven to 350 degrees.
Combine spinach and onion soup mix. Blend in half of the cheeses.
Place 3 heaping tablespoons of the spinach mixture down the middle of a tortilla and roll.
Place seam side down in a 9x13-inch baking dish.
Repeat with remaining tortillas. Pour cream over enchiladas and sprinkle with remaining cheeses.
Bake covered for 20 minutes. Uncover and bake for 15 minutes longer.
