Chicken and Spinach Enchiladas with Jalapeno Cheese Sauce

Ingredients

• 6 Frescados Yellow Corn Tortillas
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• Pinch each salt and pepper
• 4 cups chopped fresh spinach
• 1 cup black beans, drained and rinsed
• 1 cup cooked shredded chicken
• 3/4 cup tomatillo salsa
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup homogenized (whole) milk
• 1/4 tsp each salt and pepper
• Pinch cayenne pepper
• 1 jalapeno pepper, seeded and finely chopped
• 1 cup shredded Monterey Jack cheese