Green Chicken Enchiladas

1 pkg. flour tortillas

Filling:
1 c. cheddar cheese, grated
2 c. Monterey Jack cheese, grated
2 c. chicken, cooked and cubed
1 can black beans, drained
1/2 medium onion, chopped
1/2 c. sliced black olives
1 1/2 c. sour cream
2 Tbsp. parsley, chopped
1/4 tsp. black pepper

Sauce:
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 c. milk
1 1/2 c. chicken broth
1 pkg. frozen spinach, drained and coarsely chopped
2/3 c. sour cream
4 Tbsp. green chilies, chopped
1/2 medium onion, chopped
1 clove garlic, minced
3/4 tsp. cumin

In a large bowl, mix together cheeses, chicken, beans, onion, olives, sour cream, parsley and pepper and set aside.
In a saute pan, heat butter over low heat.  Add flour and cook for a few minutes, stirring constantly.  Stir in milk and add 1/2 c. chicken broth.  Bring to a boil.  Boil for 1 minute, stirring constantly.  Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
Dip each tortilla into sauce, coating both sides.  Spoon about 1/4 c. filling onto each tortilla and roll up.  Place seam-side down in an ungreased 9 x 13 baking dish.  Pour remaining sauce over enchiladas and bake uncovered at 350 for about 20 minutes, or until bubbly.