Pepper Jack Enchiladas with Green Chile-Sour Cream Sauce

This recipe has a long name, but it's fabulous. From The Food Nanny recipe book. :D I love my mother's enchiladas like these, but with this recipe you make your own cream of chicken soup so it's that much better. My kids even finish their plate! Serves 4-6. So good! :D

Pepper Jack Enchiladas with Green Chile-Sour Cream Sauce

8 corn or taco-size flour tortillas
1 lb chicken pieces, cooked and chopped
2 c (8 oz) shredded pepper Jack cheese, divided
1/4 c (1/2 stick) butter
1/4 c all-purpose flour
2 c chicken broth
1 c sour cream
2 (4 oz) cans diced green chiles, drained
1 (5-oz) bag fresh spinach

1. Preheat oven to 375 degrees for flour tortillas or 350 for corn tortillas.
2. Lay out tortillas on a cookie sheet or aluminum foil or wax paper. Divide cheese and chicken evenly on each tortilla and roll up. Place the tortillas seam side down in a 9x13 inch baking dish.
3. Melt the butter in a medium saucepan; stir in the flour. Add the broth and cook, stirring constantly, until the mixture thickens and bubbles. Stir in the sour cream and chiles. Cook until the mixture starts to bubble, but do not boil. Pour the mixture over the tortillas and bake for 20 min (flour tortillas) or 15 min (corn tortillas). Sprinkle the remaining cheese over the enchiladas and bake just until the cheese melts, about 5 more minutes.
4. Meanwhile, cut the spinach lengthwise with a pizza cutter or sharp knife. To serve, place one enchilada on each plate and top with extra sauce from the dish. Place a handful of spinach alongside and serve immediately.