Step 1

Heat the oven to Heat the oil in a large skillet over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them. Transfer to paper towels to drain.

Step 2

Combine the cheeses in a bowl, tossing to mix well. Reserve ½ cup of the cheese in a small bowl. Fill the center of the tortillas with the remaining 2 ½ cups of cheese, the onion, and the chicken. Roll up and place seam side down in a baking dish.

Step 3

To make the sauce, combine the spinach, chicken broth, scallions, chiles, and sour cream in a blender and blend throughly. Pour the sauce over the enchiladas. Scatter the reserved cheese over the top. Cover and bake for 30 minutes or until the sauce is bubbly.