Prep 55 mins
Cook 30 mins
- 0.5 (10 ounce) package frozen spinach, chopped
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whipping cream
- 1 cup milk
- 6 tablespoons fresh cilantro, chopped
- 3 green onions, minced
- 0.5 (4 ounce) can green chilies, diced, drained
- 1 3⁄4 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1⁄4 teaspoon dried red pepper, crushed
- 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 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.
- Pla ce 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.
Time consuming! BUT everyone in my family loved this, even the kids! We served with rice. Had to make some changes... *3/4 c. half-n-half, 1 1/14 c. skim milk *used fresh mild poblanos instead of canned as we don't buy canned goods due to the BPA *no red pepper, husband and I added our own spice later *added some pinto beans to the inside. *Ended up w/18 enchiladas! *Also, I softened the tortillas in a hot pan w/no oil. Worked great.
I was excited for this, and didn't mind how much time it took, but it didn't do it for me. The sauce reminded me of creamy spinach casserole. Too much spinach and not enough lovely south-of-the-border flavor. DH thought it was good but I was pretty bummed. I think I just like the tangy enchilada sauces better.
I only used the recipe for the sauce and it was great! I roasted my own Anaheim chilies instead of using canned. The sauce was a little spicy because of the fresh peppers so I added 1 cup of sour cream. Totally amazing! Will be using this recipe again. Thanks, Dave!