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prep time: 0 min
| 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 onion 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 |
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instructions: 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.)
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.)
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.
cook time: 0 min
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