Spinach Enchiladas

The other night he took me to dinner. We were having a wonderful time when he remarked, 'You can certainly tell the wives from the sweethearts.'   I stopped licking the stream of butter dripping down my elbow and replied, 'What kind of crack is that?' - Erma Bombeck

vegetables and sides

1/2 onion, chopped fine
1 clove garlic, minced
1 large bunch fresh spinach
1 tbsp butter
1 tbsp olive oil
​black olives (1/2 cup pitted and sliced)

salt and pepper to taste
2 (4.5 ounce) cans chopped green chiles
1 cup half & half
8 small corn tortillas
6 ounces Cheddar or Monterrey Jack cheese, shredded

1. Sauté onions and garlic in olive oil and butter, being careful not to burn garlic.  
2. Add spinach and cook 2 or 3 minutes until very wilted.  Drain, cool, then squeeze out excess liquid.
3. In a bowl, stir together spinach, 1 cup of the cheese and 1 can of the chiles.
4. In a different bowl, stir together cream, remaining chiles, salt & pepper to taste.
5. Spoon about 1/3 cup of the spinach mixture onto each tortilla.  Roll up and place in a greased 13 x 9 inch baking dish.
6. Pour cream mixture and remaining cheese on top.  Dot with black olives.
7. Cover with foil and bake for 15 to 30 minutes at 400 degrees.  Remove from oven and uncover.
8. Return to oven and continue baking until golden, for 10 or 15 more minutes.​​