Spinach Enchiladas

Ingredients

 * 1 quart milk
 * ½ cup butter or margarine
 * ½ cup flour
 * 1 large California chile or 1 small can
 * 2 jalapenos fresh or from a jar, chopped
 * 1 teaspoon salt
 * ½ 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

Directions

 * 1) Heat milk in saucepan until hot and set aside.
 * 2) Melt butter in a large fry pan.
 * 3) Add flour and blend into roux.
 * 4) Add hot milk and cook and stir until creamy - at least 5 minutes.
 * 5) Thin with water if sauce becomes too thick.
 * 6) Add chiles, jalapenos, salt, pepper and garlic powder.
 * 7) Stir until blended then set aside.
 * 8) In separate pan saute onions in olive oil until onions are translucent.
 * 9) Add spinach and cook 5 to 10 minutes.
 * 10) Stir 1 cup of sauce into spinach mixture.
 * 11) Reserve ½ pound Swiss cheese for topping and divide remaining cheese into 10 parts.
 * 12) Put a portion of cheese on a tortilla, top with about ½ cup of the spinach mixture and more cheese on top of spinach.
 * 13) Roll tortilla, tuck ends underneath and place on a baking pan.
 * 14) Continue until all are gone.
 * 15) Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
 * 16) Bake in a preheated 375°F oven 15 to 20 minutes or until golden brown.
 * 17) Serve with extra sauce.