Green Chile Chicken & Spinach Enchiladas

Cook Sauce:

Heat oil in a large non-stick skillet on medium-high and fry onions, garlic and jalapeño until translucent.

Add flour and stir 1-2 minutes until flour coats the onions and gets toasty. Lumps are okay.

Pour in broth and whisk until flour is dissolved.

Add green chiles, cumin, oregano, pepper and broth and whisk. Bring to a boil, reduce heat to low and allow to simmer 10 minutes until thickened.

Let cool, then transfer to a blender and blend until smooth, about 10 seconds.

Prepare Spinach

Heat a large saucepan over medium and cook spinach until completely wilted, about 3-4 minutes.

Allow to cool, then lightly squeeze out excess water.

Chop into small chunks.

Fill and Bake

Preheat the oven to 350°F.

In a large bowl, mix together spinach, shredded chicken, greek yogurt, ⅓ of the enchilada sauce, cumin, garlic powder, cayenne pepper and black pepper until combined well.

Scoop out about ⅓ cup of the filling onto a tortilla and roll. Neither too lose nor too tight.

Pour ⅓ of the sauce on the bottom of a 2 quart casserole or baking dish - about 7” x 11”.

Place tortilla rolls in the dish, seam-side down, and top with remaining ⅓ sauce and shredded cheese.

Bake for about 25 minutes until cheese is melted, bubbly, and starting to brown.