Stir in flour until smooth. Stir 1 teaspoon finely chopped garlic or 1 4 teaspoon garlic powder into 1 3 cup cream cheese for the cream cheese with roasted garlic. In the oven on a baking sheet or microwave melt cheese all over the top of each tortilla so that it covers most of the surface area. In a large nonstick skillet saute spinach until wilted drain and remove. Gently roll tortilla up like a cigar and place in lightly greased with non stick cooking spray large baking dish.

Covered with sauce cheese cilantro and olive. Repeat with remaining tortillas cheese and onion using 1 4 cup cheese for each. Cook and stir until slightly thickened about 2 minutes. I used 1 2 of a 7 oz. In a small saucepan combine green enchilada sauce with green chilies and heat until very warm.

When all tortillas are rolled pour the green chile sauce over all and top with the remaining cheese. Use 1 jar 16 ounces old el paso thick n chunky salsa or picante sauce instead of the green salsa. Cover and chill preheat oven to 375 f. In same pan melt butter. Gradually add cream and milk.

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Bake uncovered in preheated oven for 20 minutes or until cheese is melted and bubbly. In a bowl combine shredded cheese and chopped onion. Scoop cheese mixture about half a cup or so per tortilla onto tortillas and roll up placing seam side down in a 13 x 9 inches baking pan. Preheat oven to 375 degrees. Roll up tortillas and place in a 9x13 baking dish sprayed with pam.

Saute cream cheese green chiles and pre cooked chicken until it is warm and nicely combined. Pour enchilada sauce on top and sprinkle with the remaining cheese. Fill tortillas with meat mixture and some of the cheese reserving some cheese to sprinkle on the top. Can of diced green chilies in the sauce. Lay tortilla flat on clean surface and place about two tablespoons of cheese mixture across tortilla.

Bake until cheese melts and enchiladas are heated through about 25 minutes. Stir sour cream into sauce. I did it a little different stewing the chicken in broth in a crock pot for a couple hours first then combining the chicken with the green chilies sour cream cheese a third of the sauce and sauteed onion then filled the tortillas. To serve stack three cheesy tortillas on top of one another. Bring to a boil.

For the filling i sauteed 1 2 cup red onion in a little oil then added the rest of the green chilies the rest of the spinach the. For the filling i sauteed 1 2 cup red onion in a little oil then added the rest of the green chilies the rest of the spinach the. Bake until cheese melts and enchiladas are heated through about 25 minutes. Saute cream cheese green chiles and pre cooked chicken until it is warm and nicely combined. Bake uncovered in preheated oven for 20 minutes or until cheese is melted and bubbly.

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Bring to a boil. When all tortillas are rolled pour the green chile sauce over all and top with the remaining cheese. Covered with sauce cheese cilantro and olive. Stir in flour until smooth.