Spinach & Corn Enchiladas

This recipe was created on a "What am I going to make?" night when I needed to use a bag of spinach and half a bunch of cilantro before they spoiled and I was in the mood for Mexican food. After we all devoured these, I proclaimed this a recipe success. I love that the filling is so creamy without any cream (although I was generous with the cheese).

Spinach & Corn Enchiladas
1/8 cup butter
1/4 cup flour
2 cups chicken broth
1 t cumin
1/2 t garlic powder
1/2 t onion powder
1 can no salt added whole-kernel corn, drained
1/4 c cilantro
1 6-oz bag baby spinach
2 cups shredded cheese
6-8 medium (soft-taco size) flour tortillas
1 10-oz can red enchilada sauce

Preheat oven to 350. In a skillet, melt the butter over medium-high heat. Whisk in the flour. Stir in the broth and bring to a boil, stirring constantly at a boil for one minute (it should be nice and thick). Reduce heat to low and stir in cumin, garlic powder, and onion powder. Incorporate corn and cilantro. Fold spinach into mixture, remove from heat, and continue folding for about one minute. Coat the bottom of a greased baking dish with a small amount (1/8-1/4 cup enchilada sauce). Generously fill each tortilla with spinach mixture, top with 1/8-1/4 cup cheese, roll and place seam-side down into baking dish. Fill remaining tortillas. Pour remaining enchilada sauce over enchiladas. Top with remaining cheese. Bake for 20 minutes.