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Chicken And Spinach Chimichangas
Ingredients
- For the enchiladas and filling:
- 2 cups fresh baby spinach
- 1 tablespoons olive oil
- 1/2 small yellow or white onion, diced
- 2 1/2 cups cooked and shredded chicken (I used shredded beef)
- 2 teaspoons taco seasoning
- 1/4 cup fat free half and half
- 2 cups shredded Mexican blend cheese (or monterey jack or cheddar), divided
- 8-10 small four tortillas
- fresh cilantro, for garnish
- For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons flour
- 3 cups chicken broth or stock (can add up to 4 cups if desired)
- 1 cup light sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 small can (about 4.5 ounces) diced green chilis, drained
- salt to taste
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