| 1 |
Rinse and chop spinach and saute in olive oil with half the minced garlic for 10 - 15 minutes. |
| 2 |
Season with cumin and 1 Tbs lemon juice after leaves reduce. Set aside to cool. |
| 3 |
Fry tortillas in cooking oil briefly and pat dry. Don't overcook. |
| 4 |
For sauce, combine soup, 1 clove garlic, 2 -3 Tbs lemon juice, green chilies and sour cream. Coat bottom of baking dish with sauce. |
| 5 |
Roll spinach and cheese (fingers or grated) into tortillas and place in baking dish. Top with remaining sauce. |
| 6 |
Bake covered at 300° for 15 minutes, remove cover and bake an additional 15 minutes. |