Spicy Eggplant Enchiladas

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1 eggplant (or a bunch of tortillas)

light cooking oil (such as canola, vegetable, or peanut)

salt & pepper

3 tablespoons butter

1/2 cup onion, chopped (about 1/2 an onion)

3 green onions (scallions) chopped

1/2 green bell pepper, chopped

2 large cloves garlic, minced

1 1/2 cups spinach, chopped

1 large chicken breast cooked and shredded

1 7-3/4 oz. can mexican tomato sauce

1/2 lime juiced

salt and pepper to taste

1 cup grated cheddar cheese

2 tablespoons butter

2 tablespoons flour

1 cup chicken stock

1 cup half and half (because you can and because you’re worth it)

1/2 cup sour cream

1/4 teaspoon smoked paprika

1/4 teaspoon chili powder

1 cup shredded monterey jack cheese

1/4 cup chopped cilantro

1/4 cup salsa verde

1 cup shredded monterey jack cheese (for the top!)

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