Chicken Spinach Enchiladas in 45 Minutes

Instructions:

1. Melt butter in a skillet over medium heat. Add diced onion and garlic, sautéing until translucent and fragrant (about 3 minutes).
2. Add chopped spinach to the pan and sauté until wilted. Use a slotted spoon to transfer spinach to a paper towel and press firmly to remove excess water.
3. In a large bowl, combine the dried spinach, shredded chicken, softened cream cheese, cumin, smoked paprika, and 1 cup of Monterey Jack. Stir until the mixture is a cohesive paste.
4. Lightly fry each corn tortilla in vegetable oil for 5 seconds per side, or wrap in a damp paper towel and microwave for 45 seconds to prevent cracking.
5. In a saucepan, melt butter and whisk in flour for 1 minute. Slowly pour in chicken broth, whisking constantly until thickened. Stir in sour cream and green chiles until smooth.
6. Spread 1/4 cup of sauce on the bottom of a 9x13 inch baking dish. Dip a tortilla into the sauce, fill with 3 tbsp of the chicken-spinach mixture, roll tightly, and place seam-side down in the dish.
7. Pour the remaining sauce evenly over the rolled enchiladas and top with the remaining shredded cheese.
8. Bake at 350°F (175°C) for 20 minutes, or until the sauce is bubbling and the cheese is golden brown.