Top Review by ann2boys
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.
- 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
Directions See How It's Made
- 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.