This takes a bit of preparation but it's worth it!

FILLING:

2 boxes frozen spinach, thawed and drained
1 med. onion, chopped
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. nutmeg
2 tbsp. butter
1 (8 oz.) pkg. cream cheese

In skillet saute onion, salt, cumin and nutmeg in butter. Add spinach and cream cheese. Cook over medium heat until cream cheese is melted; set aside.

SAUCE:

1/4 c. flour
3 tbsp. butter
1 c. chicken broth
1/2 c. half and half or evaporated milk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. white pepper
1 c. shredded Monterey Jack cheese

In medium saucepan melt butter over medium heat. Add flour, stir to thick consistency. Add chicken broth and stir until very thick. Add milk, salt, nutmeg and pepper. Stir until very smooth in consistency. Put aside.

ASSEMBLY:

10 corn tortillas

Butter on each side, cover and put in microwave on high 30 seconds. Remove from microwave and add about 1/4 cup of spinach filling in middle of each tortilla. Fold to close.

Place in long 13x9 inch baking pan and continue on with each tortilla until pan is full. Pour sauce over enchiladas and sprinkle 1 cup grated Monterey Jack cheese. Bake at 350 degrees for 30 minutes. Serve with rice and beans.