Source: Sunset Vegetarian Cooking
1 tablespoon salad oil
2 large onions, chopped (I used 1 large - I knew 2 would be too much for this crowd)
1/4 teaspoon salt
12 corn tortillas
3 cups (12 ounces) shredded jack cheese
1 package (10 ounces) frozen chopped spinach, thawed
2 green onions (including tops), sliced
1 can (4 ounces) diced green chili peppers
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 pint (1 cup) sour cream
(I added about 1/4 teaspoon of cayenne to give the sauce a little zip)
Heat the 1 tablespoon oil in a wide frying pan over medium heat. Add onions and cook until soft (about 5 mintues). Stir in salt; set aside.
In a small frying pan, heat a little oil over medium heat. One at a time, dip tortillas in oil for a few seconds on each side or just until soft; drain briefly. (I heated tortillas in the microwave to cut back on fat.)
Across the middle of each tortilla, sprinkle 2 tablespoons each cooked onion (I used 1 tablespoon - that was plenty of onion) and shredded cheese (I used 3 tablespoons of cheese to give it enough filling.). Roll to enclose. Place tortillas, seam side down, in a greased shallow 9x13-inch baking pan.
Squeeze spinach to remove excess moisture. In a blender or food processor, puree spinach, green onions, chili peppers, soup and sour cream until smooth. Pour sauce over tortillas. Sprinkle remaining cheese over all (since I was short on cheese, I had very little left for this part).
Bake, uncovered, in a 350 degree oven for 30 minutes or until hot and bubbly. Makes 12 enchiladas.