Cheese Enchiladas with Green Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spinach, green onions, cilantro and chilies give the sauce its name-and lots of flavor. Ingredients:
1/2 10-ounce package frozen chopped spinach |
1 tablespoon butter |
1 tablespoon all purpose flour |
1 cup whipping cream |
1 cup milk |
6 tablespoons chopped fresh cilantro |
3 green onions, minced |
1/2 4-ounce can diced green chilies, drained |
1 3/4 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1/4 teaspoon dried crushed red pepper |
1/2 cup vegetable oil |
12 6-inch corn tortillas |
3 cups grated mild cheddar cheese |
1 1/2 cups grated monterey jack cheese |
1/2 cup finely chopped onion |
1 tablespoon chopped fresh cilantro |
1/2 cup sour cream |
Directions:
1. For sauce: Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. For enchiladas: Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)
3. Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.
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