Ingredients:

Cheese Filling:
2 cups shredded Monterey Jack cheese(8 oz.)
1 cup shredded Cheddar cheese(4 oz.)
1 medium onion, chopped
1/2 cup dairy sour cream
2 tablespoons snipped parsley
1 teaspoon salt
Mix all ingredients.

Green Sauce:
10 oz. fresh spinach(about 6 cups)*
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1-1/2 cups chicken broth
1 to 2 tablespoons chopped canned green chilies
1 small onion, chopped
1 clove garlic, finely chopped
3/4 teaspoon ground cumin
2/3 cup dairy sour cream
Eight 6-inch tortillas

Directions:

Prepare Cheese Filling: Mix all Ingredients

Prepare Green Sauce:
Wash spinach; cover and cook with just the water that clings to leaves until tender, 3-5 minutes. Drain and pat dry; chop coarsely. Heat margarine over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and 1/2 cup of the chicken broth; heat to boiling, stirring constantly, Boil and stir 1 minute. Stir in remaining chicken broth. Cook and stir over low heat until hot; remove from heat. Stir in spinach and remaining ingredients. *1 package(10 oz.) frozen chopped spinach, cooked and well drained, can be substituted for the fresh spinach. Heat tortillas, one at a time,in ungreased hot skillet until softened, about 30 seconds.(Cover hot tortillas to prevent drying.) Dip each tortilla into Green Sauce to coat both sides.Spoon about 1/4 cup Cheese Filling onto each tortilla; roll tortilla around filling to form enchilada.Arrange enchiladas, seam sides down,in ungreased oblong baking dish, 12×7-1/2×2 inches.Pour remaining sauce over enchiladas.Cook uncovered in 350 degree oven until bubbly, about 20 minutes.Garnish with shredded Cheddar or Monterey Jack cheese and lime wedges if desired.