Step 1

Melt butter in sauce pan. Add onions, chilies, peppers, and garlic. Saute until onion begins to become translucent. Add beans, chicken, broth, spinach, and cilantro. Simmer on low for 10 minutes.

Step 2

Spoon chicken mixture into tortillas and a couple of tablespoons of Queso Fresco to each. Roll to close, placing seam side down in 9 x 13 baking dish that has been sprayed with non-stick cooking spray. Continue the process until all filling mixture is used.

Step 3

For the sauce, melt butter on low heat in sauce pan. Add chopped onion and cook until onion becomes translucent. Add flour and stir until butter and flour are well combined. Slowly whisk in chicken broth. Add jalapenos and salt. Simmer on low for 5 minutes or until sauce begins to thicken. Remove from heat and allow to sit for two to three minutes. Slowly whisk in Greek yogurt. Pour sauce over enchiladas. Top with cheese and cilantro.

Step 4

Bake at 375°F for 25 minutes.