• 1 quart milk
  • 1/2 cup butter or margarine
  • 1/2 cup flour
  • 1 large California chili or 1 small can
  • 2 jalepenos fresh or from a jar, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 3 10 ounce boxes frozen spinach, cooked and drained
  • 1 pound Swiss cheese, grated
  • 10 flour tortillas


Heat milk in saucepan until hot and set aside. Melt butter in a large fry pan. Add flour and blend into roux. Add hot milk and cook and stir until creamy - at least 5 minutes. Thin with water if sauce becomes too thick. Add chilies, jalapenos, salt, pepper and garlic powder. Stir until blended then set aside.

In separate pan saute onions in olive oil until onions are translucent. Add spinach and cook 5 to 10 minutes. Stir 1 cup of sauce into spinach mixture.

Reserve 1/2 pound Swiss cheese for topping and divide remaining cheese into 10 parts. Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach. Roll tortilla, tuck ends underneath and place on a baking pan. Continue until all are gone. Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top. Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown. Serve with extra sauce.

Serves 10

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Submitted 6/13/05.
Source: The Mast Farm Inn - Valle Crucis,NC
Submitted By: Marlen
Spinach Enchiladas