Ingredients
2 fresh poblano chiles
1 lightly packed cup roug chopped spinach leaves
2 cups whole milk
2 cups chicken broth
6 tablespoons butter (or vegetable oil)
3 garlic cloves, minced
1/2 cup all-purpose flour
coarse salt
3 cups coarsely shredded cooked chicken (a rotisserie chicken or leftover grilled/baked chicken)
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero) or Monterey Jack, brick or mild cheddar
fresh chopped cilantro for garnish
Preparation
