White Chicken and Spinach Enchiladas

INGREDIENTS

2 cups

fresh baby spinach

1 tbsp

olive oil

1/2

small yellow or white onion, diced

2 1/2 cups

cooked and shredded chicken (I used rotisserie)

2 tsp

taco seasoning

1/4 cup

fat free half and half

2 cups

shredded Mexican blend cheese (or monterey jack or cheddar), divided

small four tortillas

fresh cilantro, for garnish

2 tbsp

olive oil

2 tbsp

flour

3 cups

chicken broth or stock (can add up to 4 cups if desired)

1 cup

light sour cream

1/2 tsp

cumin

1/2 tsp

paprika

small can (about 4.5 ounces) diced green chilis, drained

salt