3 Tbsp olive oil

1½ lbs spinach, washed, trimmed, chopped

½ onion, chopped

2 cloves garlic, minced

1 Tbsp butter

salt, to taste

¾ lb Swiss cheese, grated

10 corn tortillas

Sauce: 1 Tbsp butter

1 Tbsp flour

1 c sour cream

½ c diced green chilies

1 c milk, heated

Heat olive oil and butter in large skillet.  Saute onion and garlic until golden.  Add spinach toss until wilted.  Salt to taste, cook over medium heat until liquid is gone.

Heat tortillas in skillet in oil until soft and flexible.  Spread heaping tablespoon of cheese in middle of tortilla, spread heaping tablespoon of spinach over cheese.  Roll the tortilla, place in lightly oiled casserole.

For sauce: melt butter, stir in flour.  Cook over low heat until golden.  Add milk, whisk until thickened.  Add chilies, sour cream and extra cheese.  Cooked until melted.  Pour sauce over rolls.  Cover and bake in 350° oven, 25 minutes.  Brown under broiler;