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Spinach Cream Enchiladas

1 package frozen spinach, cooked, drained well and chopped
1 tablespoon oil
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
2 or 3 pickled jalapeno slices, finely chopped
1 tablespoon juice from pickled jalapenos
1 4-oz. can chopped green chilies
1 3-oz package cream cheese
Salt to taste
1 cup grated Monterey Jack cheese
8 corn tortillas
1 cup ancho chile sauce or 1(10-ounce) can enchilada sauce
1 cup heavy cream 

Sauté onion in oil until soft. Add garlic and cook a minute or two more. Add chopped spinach, jalapenos, jalapeno juice and green chilies. Mix and stir until heated through. Turn heat to low and add cream cheese. Stir until cheese is melted and incorporated into the mixture. Taste and add salt as needed. Remove from heat and set aside.

Soften the tortillas. See instructions for traditional method or low fat microwave method. Aften softening the tortillas, dip each side in the enchilada sauce. Stack on a plate until ready to assemble the enchiladas.

Make the enchiladas in one baking dish. Spoon about 1/4 cup spinach mixture in each tortilla and roll up. Place rolled tortilla on sauce in baking dish, open side down. Continue until all tortillas are rolled and placed in baking dish. Pour the cream over rolled tortillas and sprinkle with the cheese. Bake in 400 degree oven until cheese is melted and cream is bubbling. This dish can be prepared ahead and heated when ready to serve.

Make in individual servings, using microwave. Place a tablespoon cream on the serving dish. Fill and roll two or three tortillas as described above and place open side down on the cream. Pour a few tablespoons of cream over the top of each enchilada. Sprinkle one tablespoon of Monterey Jack cheese on each enchilada. Cook in microwave oven for about 2 1/2 minutes, until cheese is melted.

Serves 4

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