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    You are in: Home / Recipes / Cheese Enchiladas With Green Sauce Recipe
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    Cheese Enchiladas With Green Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    55 mins

    30 mins

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    Units: US | Metric




    1. 1
      For sauce: Cook spinach according to package instructions.
    2. 2
      Drain well.
    3. 3
      Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown.
    4. 4
      Gradually whisk in whipping cream and milk.
    5. 5
      Simmer until thickened, about 5 minutes.
    6. 6
      Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper.
    7. 7
      Puree in batches in processor until almost smooth.
    8. 8
      Season with salt and pepper.
    9. 9
      (Can be prepared 1 day ahead.
    10. 10
      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.
    11. 11
      Combine cheeses in large bowl; set aside 1 1/2 cups for topping.
    12. 12
      Combine onion and cilantro in small bowl.
    13. 13
      Place 1/4 cup cheese mixture in center of 1 tortilla.
    14. 14
      Spoon 2 teaspoons onion mixture over.
    15. 15
      Roll up tortilla.
    16. 16
      Pla ce seam side down in large glass baking dish.
    17. 17
      Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each.
    18. 18
      (Can be made 1 day ahead.
    19. 19
      Cover and chill.) Preheat oven to 375°F.
    20. 20
      Stir sour cream into sauce; pour over enchiladas.
    21. 21
      Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

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    Ratings & Reviews:

    • on January 20, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Cheese Enchiladas With Green Sauce

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 842.7
    Calories from Fat 621
    Total Fat 69.1 g
    Saturated Fat 33.3 g
    Cholesterol 159.5 mg
    Sodium 614.5 mg
    Total Carbohydrate 31.2 g
    Dietary Fiber 4.6 g
    Sugars 3.0 g
    Protein 28.0 g

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