Creamy Jalapeno Enchiladas - cooking recipe

Ingredients

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)
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

Preparation

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