Cheese Enchiladas With Green Sauce

Recipe by Dave5003
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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