Creamy Jalapeno Enchiladas

Jenny (Chef #1313724)'s Note:

Creamy, spicy and easy. I got the idea for this recipe from a mexican dish we had in Cabo. You can play with the chili's and jalepenos in here to make it more or less spicy. A full can of jalepenos gives it a really good kick! This dish is best the day it's made but luckily I rarely have any left overs!

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8

Yield: 8.0 Enchill ...

• 0.5 (4 ounce) can chopped green chilies
• 0.5 (4 ounce) can chopped jalapenos
• 1 (14 ounce) can chicken broth , plus
• 1 (14 ounce) can milk (use broth can)
• ¼ cup butter
• 3 garlic cloves , minced
• ¾ cup flour
• spinach , 1 large handfull
• ½ cup grated monterey jack pepper cheese
• 8 flour tortillas
• 1 rotisserie-cooked chicken , pulled into pieces

Directions:

1. In a large saucepan melt butter and add garlic. Cook one minute or until fragrant.
2. Whisk in flour and cook until a light golden brown.
3. Whisk in chicken broth and milk. Bring to a boil stirring constantly until thickened.
4. Put spinach and peppers in a blender. Add sauce and lend until smmooth.
5. Mix 1/2 C spinach sauce in with chicken.
6. Put half of remaining sauce in bottom of a casserole dish.
7. Spoon chicken into tortillas, roll and placed in casserole dish.
8. Spoon remaining sauce over top and sprinkle with cheese.
9. Cover and bake @ 375 degrees 20-25 minutes or until heated through, uncovering the last 5 minutes.