Step 1

Place tomatillos in a medium sized sauce pan.

Step 2

Cover with hot water and bring to a boil. Simmer for 5 minutes.

Step 3

Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.

Step 4

Process until smooth.

Step 5

Test for heat and add the remaining half of the jalapeno if desired. Set aside.

Step 6

Melt the butter in a skillet over medium high heat.

Step 7

Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

Step 8

Slowly whisk the broth into the flour mixture.

Step 9

Stir in the sour cream, whisking if necessary to remove any lumps.

Step 10

Simmer until sauce is thickened.

Step 11

Season with salt and pepper. Set aside.

Step 12

Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.

Step 13

Preheat oven to 375 degrees F.

Step 14

Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.

Step 15

Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.

Step 16

Add the beans and carefully stir in so as not to mash up the beans.

Step 17

One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.

Step 18

Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.

Step 19

Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.

Step 20

Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.