Gently roll tortilla up like a cigar and place in lightly greased with non stick cooking spray large baking dish. Stir in flour until smooth. Bake until cheese melts and enchiladas are heated through about 25 minutes. In a large nonstick skillet saute spinach until wilted drain and remove. Repeat with remaining tortillas cheese and onion using 1 4 cup cheese for each.

In same pan melt butter. 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. Use 1 jar 16 ounces old el paso thick n chunky salsa or picante sauce instead of the green salsa. Saute cream cheese green chiles and pre cooked chicken until it is warm and nicely combined.

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. Pour enchilada sauce on top and sprinkle with the remaining cheese. Bring to a boil. Covered with sauce cheese cilantro and olive. Stir sour cream into sauce.

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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. In a bowl combine shredded cheese and chopped onion. Fill tortillas with meat mixture and some of the cheese reserving some cheese to sprinkle on the top. Sprinkle with reserved 1 1 2 cups cheese. To serve stack three cheesy tortillas on top of one another.

Roll up tortillas and place in a 9x13 baking dish sprayed with pam. Tortillas will be easier to roll if warmed in the microwave as directed on package. Cover and chill preheat oven to 375 f. When all tortillas are rolled pour the green chile sauce over all and top with the remaining cheese. Preheat oven to 375 degrees.

I used 1 2 of a 7 oz. Can of diced green chilies in the sauce. Cook and stir until slightly thickened about 2 minutes. 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. Bake uncovered in preheated oven for 20 minutes or until cheese is melted and bubbly.

Gradually add cream and milk. Gradually add cream and milk. I used 1 2 of a 7 oz. Roll up tortillas and place in a 9x13 baking dish sprayed with pam. 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.

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Bake uncovered in preheated oven for 20 minutes or until cheese is melted and bubbly. 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. In same pan melt butter. Gently roll tortilla up like a cigar and place in lightly greased with non stick cooking spray large baking dish.