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1
FOR FILLING: Place chicken and broth in large saucepan. Add carrots, parsley and bay leaves. Bring to a boil, cover and simmer on low heat for 30 min. Turn off heat, let stand covered until chicken is cooked through, about an hour. Remove chicken from broth and cool. Strain cooking liquid. Return to saucepan and boil till reduced to 3 cups. Skin and bone chicken. Shred, place in medium bowl.
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2
FOR SAUCE: Melt butter in heavy medium saucepan over low heat. Add flour and cook until light brown, about 5 min. Whisk in remaining cooking liquid. Increase heat, cook until liquid thickens, stirring occasional, cool.
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3
Heat 1 tablespoon oil in skillet over med. heat. Add onions, cook about 5 min., add spinach, cook until wilted, about 2 min. transfer to processor, add green chilies, add sauce, and sour cream. Add 1/2 of sauce to chicken.
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4
Soften tortillas in oil, draining on paper towels.
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5
Place small amount of sauce in bottom of 9x13 pan, coating bottom. Place 1-2 tablespoon of chicken filling, shredded jack cheese in tortilla, wrap and place in ready pan. Continue using all of filling. Use remaining sauce to cover top of enchiladas. (can be prepared 1 day before, bring enchiladas to room temp before baking)
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6
Preheat oven to 400 degrees. Bake covered for 10 min. until heated through, uncover, sprinkle with remaining cheese, bake until cheese melts, about 10-15 min.
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7
Serve with sour cream.
