Green Chicken Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (18 ounce) package flour tortillas
• 1 cup cheddar cheese, grated
• 2 cups monterey jack cheese, grated
• 2 cups cooked chicken, cubed
• 1/2 medium onion, chopped
• 1/2 cup sliced black olives
• 1 1/2 cups sour cream
• 2 teaspoons fresh parsley, chopped
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons butter
• 2 tablespoons unbleached flour
• 1/2 cup milk
• 1 1/2 cups chicken broth
• 1 (10 ounce) package frozen spinach, cooked, drained and chopped
• 1/2 cup sour cream
• 4 tablespoons green chilies, chopped
• 1/2 medium onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• shredded cheese
• lime slice
• tomato, slices

Recipe

• 1 preheat oven to 350° .
• 2 in large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside.
• 3 in a sauté pan, heat butter over low heat. add flour and cook for a few minutes, stirring constantly. stir in milk and 1/2 cup chicken broth. bring to a boil; while stirring, boil for 1 minute.
• 4 add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
• 5 dip each tortilla into sauce, coating both sides. spoon about 1/2 cup filling into each tortilla and roll up. place seam-side down in an ungreased 9 x 13" baking dish. pour remaining sauce over enchiladas and bake uncovered in a 350° oven about 20 minutes until bubbly. garnish with shredded cheese, lime and tomato slices.