Chicken Enchiladas Suiza

12 corn tortillas
2 cups shredded chicken
6 oz chopped, roasted and skinned green chiles (fresh is best, but you can
use canned in a pinch)
3 cups fresh spinach
1/2 cup chopped onion
1 cup crema or sour cream
4 oz cotija, crumbled
5 oz evaporated milk
15 oz green chile sauce
Warm oil to dip tortillas in

Heat oven to 350 F. Heat 1 tablespoon oil in a pan over medium heat and cook
the onions for about 1 minute. Add the spinach and cook it for about 5 minutes
until leaves are wilted. Fold in the chicken and green chiles. Set aside.
In a saucepan, heat crema, evaporated milk, cotija and chile sauce over low
heat until sauce is smooth.
Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of
sauce. Dip a tortilla into the warm oil to soften it and place it into the
pan. Place about 1/4 cup filling down the center of the the tortilla and
sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the
tortilla up and place seam side down in dish. Repeat until all tortillas are
used. Pour remaining sauce over the top, and sprinkle with the crumbled
cotija. Bake dish for 15 minutes to melt the cheese.

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