Spinach Enchiladas

Ingredients

 * 1 quart milk
 * 1/2 cup butter or margarine
 * 1/2 cup flour
 * 1 large California chili or 1 small can
 * 2 jalepenos fresh or from a jar, chopped
 * 1 teaspoon salt
 * 1/2 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. Melt butter in a large fry pan. Add flour and blend into roux. Add hot milk and cook and stir until creamy - at least 5 minutes. Thin with water if sauce becomes too thick. Add chilies, jalapenos, salt, pepper and garlic powder. Stir until blended then set aside.
 * 2) In separate pan saute onions in olive oil until onions are translucent. Add spinach and cook 5 to 10 minutes. Stir 1 cup of sauce into spinach mixture.
 * 3) Reserve 1/2 pound Swiss cheese for topping and divide remaining cheese into 10 parts. Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach. Roll tortilla, tuck ends underneath and place on a baking pan. Continue until all are gone. Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top. Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown. Serve with extra sauce.