2 c. cooked chicken (reserve broth)
1 onion, chopped
1/8 tsp. cumin
1/8 tsp. coriander
1 pkg. frozen chopped spinach
1 tsp. white vinegar
12 flour tortillas
1 (6 oz.) carton sour cream
1 1/2 c. shredded Monterey Jack cheese
1 fresh jalapeno, sliced
Paprika
Salt and pepper to taste

Cook chicken in water with onion, cumin, and coriander. When tender remove skin and bone (or use only skinless boneless white meat), and reserve broth (keep warm). Cook spinach with vinegar as package directs. Cut chicken into small chunks and put in food processor and chop finely. Place in bowl with chopped spinach that has been in the food processor for a minute. Stir both to mix well.

Dip tortillas (one at a time) into the hot chicken broth. Fill each tortilla with some of the chicken-spinach mixture, roll up and place flap side down in Pammed Pyrex dish 9 x 13. Gently heat sour cream with 2 tablespoons chicken broth, stirring until creamy. Pour over enchiladas. Cook at 350 degrees for 30 minutes. Sprinkle top with shredded cheese, paprika, and jalapeno slice. Return to oven until cheese melts. Serves 4-6. If freezing, do not add sour cream topping. But cover dish with plastic wrap. Defrost in refrigerator before continuing with recipe.