Serves: 7
Total Calories: 789

Filling:
1 cup grated Cheddar cheese
2 cups grated Monterey Jack cheese
2 cups cubed, cooked chicken
1/2 medium onion, chopped
1/2 cup sliced black olives
1 1/2 cups sour cream
2 tablespoons chopped parsley
3/4 teaspoon freshly ground pepper

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Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups chicken broth, divided
1 (10-ounce) package frozen spinach, cooked, drained, and coarsely chopped
2/3 cup sour cream
4 tablespoons chopped green chilies
1/2 medium onion, chopped
1 clove garlic, minced
3/4 teaspoon cumin
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Other Ingredients:
1 (18-ounce) package flour tortilla
1 additional shredded cheese for garnish
1 lime and tomato slices for garnish

Filling:
In a large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley, and pepper, and set aside.

Sauce:
In a sauté pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and add 1/2 cup chicken broth. Bring to a boil. Boil for one minute, stirring constantly. Add remaining 1 cup chicken broth; cook and stir until hot and thickened; add spinach, sour cream, green chiles, onion, garlic, and cumin.

Dip each tortilla into Sauce, coating both sides. Spoon about 1/4 cup Filling onto each tortilla and roll up. Place seam-side-down in an ungreased 9x13-inch baking dish. Pour remaining sauce over enchiladas and bake uncovered at 350° for about 20 minutes or until bubbly. Garnish with shredded cheese and lime and tomato slices. Serve.

Nutritional Facts:

Serves: 7
Total Calories: 789
Calories from Fat: 336

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