Preheat oven to 350°F.

Place 1 tablespoon oil in a medium pan. Place pan over medium heat.

When oil is hot and shimmering, add onions. Cook onions for about 1 minute. Add spinach. Cook about 5 minutes more, until spinach leaves are wilted.

Remove from heat.

Add chicken and green chiles. Stir to mix. Set aside briefly.

In a medium saucepan, add crema or sour cream, evaporated milk, 4 ounces cotija cheese and 1/2 of the green chile sauce. Place saucepan over low heat. Cook, stirring, until sauce is smooth.

Spoon enough prepared sauce from saucepan into a 9 x 13-inch baking dish to just cover the bottom with a thin layer of sauce. Spread evenly.

Pour 4 - 6 tablespoons oil, or more, if needed, into a large skillet to cover the bottom to about 1/2-inch depth. Place skillet over low heat.

When oil is warm, using a pair on tongs, dip a tortilla into the warm oil to soften it.

Place warmed tortilla flat onto a work surface, such as a plastic cutting board or large platter.

Spoon about 1/4-cup filling down center of the tortilla.

Sprinkle with a tablespoon Jack cheese.

Roll the tortilla up tight around filling.

Place, seam side down, into the prepared baking dish.

Repeat until all tortillas are warmed, filled, rolled and placed into tortilla dish side-by-side.

Pour remaining cream sauce over the top of tortillas.

Drizzling remaining green chile sauce over the top.

Sprinkle with remaining cotija and Jack cheeses.

Place in preheated oven. Bake for 15 minutes to melt the cheese.

Remove from over.

Serve hot with Mexican Rice and Refried Beans (Use the "Search" Box in the Top Right Corner of this Page to see some of Our Recipes).