in skillet saute onion, salt, cumin and nutmeg in butter. add spinach and cream cheese. cook over medium heat until cream cheese is melted. set aside

in medium saucepan melt butter over medium heat. add flour, stir to thick consistency. add vegetable broth and stir until very thick. add milk, salt, nutmeg and pepper. stir until very smooth consistency. put aside.

ASSEMBLY: 16 TORTILLAS

butter tortillas on each side, cover and put in microwave on high for 30 seconds.

add 1\4 cup of spinach mixture and a bit of cheese to each tortilla. roll into enchilada and place in casserole dish.

pour sauce over enchiladas and sprinkle with remaining cheese.

bake at 350°F for 30 minutes