Creamy Jalapeno Enchiladas

• 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

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

green chilies, jalapenos, chicken broth, milk, butter, garlic, flour, handfull, grated monterey jack pepper cheese, flour tortillas, rotisserie

Taken from www.food.com/recipe/creamy-jalapeno-enchiladas-380185 (may not work)