Chicken Enchiladas with Spinach, Green Onions and Salsa Verde

Different kind of enchilada:

• 2 fresh jalapeno pepper
• 1.5 C salsa verde
• 5 green onion
• 1 bunch fresh cilantro
• 1/2 C heavy cream 
• 1/2 C chicken broth
• 1/2 t salt/pepper
• 275 g cooked chicken meat (left over from previous meal)
• 3 C fresh spinach
• 1 T vegetable oil
• 10  6in corn tortilla (I made these but you can use store bought)
• 8 ounces shredded cheese (Monterrey Jack is good choice)

1. Preheat an oven to 400 degrees. Lightly oil a 9X9 dish
2. Place jalapenos, green onion and cilantro in a food processor and pulse it (until coarsely chopped)
3. Pour salsa verde and chopped veggies in the sauce pan and bring it to simmer.
4. Add heavy cream and chicken broth to it, then simmer for another 5-10 min or until thickened
5. Place oil in the pan and heat it up. Place cubed chicken and finely chopped spinach in the pan
6. Heat it thru until all spinach is wilted, about 5 min
7. Heat up the tortillas (microwave or stove) so the tortillas are soft and easy to fold
8. Spray the dish with oil and start layering the filled tortillas with chicken mixture and 1 T of cheese
9. Repeat with each tortilla, and when is done make sure the tortillas are sitting tight in the dish
10. Pour over that your salsa verde creamy mixture and sprinkle it with rest of the cheese
11. Bake it around 30 min or until looks golden on top and bubbly on the sides.
12. Serve with sour cream, guacamole and chips. Enjoy!