Total Calories: 789
In a large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley, and pepper, and set aside.
In a sauté pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and add 1/2 cup chicken broth. Bring to a boil. Boil for one minute, stirring constantly. Add remaining 1 cup chicken broth; cook and stir until hot and thickened; add spinach, sour cream, green chiles, onion, garlic, and cumin.
Dip each tortilla into Sauce, coating both sides. Spoon about 1/4 cup Filling onto each tortilla and roll up. Place seam-side-down in an ungreased 9x13-inch baking dish. Pour remaining sauce over enchiladas and bake uncovered at 350° for about 20 minutes or until bubbly. Garnish with shredded cheese and lime and tomato slices. Serve.
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