Creamy Jalapeno Enchiladas

Ingredients

• 1/2 (4 ounce) can chopped green chilies

• 1/2 (4 ounce) can chopped jalapenos

• 1 (14 ounce) can chicken broth, plus

• 1 (14 ounce) can milk (use broth can)
• 1/4 cup butter
• 3 garlic cloves, minced
• 3/4 cup flour
• spinach, 1 large handfull
• 1/2 cup grated monterey jack pepper cheese
• 8 flour tortillas
• 1 rotisserie-cooked chicken, pulled into pieces

Directions

1. 1

   In a large saucepan melt butter and add garlic. Cook one minute or until fragrant.

2. 2

   Whisk in flour and cook until a light golden brown.

3. 3

   Whisk in chicken broth and milk. Bring to a boil stirring constantly until thickened.

4. 4

   Put spinach and peppers in a blender. Add sauce and lend until smmooth.

5. 5

   Mix 1/2 C spinach sauce in with chicken.

6. 6

   Put half of remaining sauce in bottom of a casserole dish.

7. 7

   Spoon chicken into tortillas, roll and placed in casserole dish.

8. 8

   Spoon remaining sauce over top and sprinkle with cheese.

9. 9

   Cover and bake @ 375 degrees 20-25 minutes or until heated through, uncovering the last 5 minutes.