Cheese Enchiladas With Green Sauce

* Exported from MasterCook *

CHEESE ENCHILADAS WITH GREEN SAUCE

Recipe By : Bon Appetite, February, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE:
1/2 package frozen chopped spinach -- (10 ounce)
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 can diced green chilies -- (4 ounce) drained
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon dried crushed red pepper
ENCHILADAS:
1/2 cup vegetable oil
12 6 inch corn tortillas
3 cups mild cheddar cheese -- grated
1 1/2 cups Monterey jack cheese -- grated
1/2 cup onion -- finely chopped
1 tablespoon fresh cilantro -- chopped


1/2 cup sour cream

For sauce:
Cook spinach according to package instructions. Drain well. Set aside. Melt but
ter
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, cu
min,
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 refrigerat
e.
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. R
oll
up tortilla. Place seam side down in large glass baking dish. Repeat with remai
ning
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.
Sprinkl
e
with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are
heated through, about 25 minutes.
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