Cheese Enchiladas with Green Sauce |
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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 6 |
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For a crisp bite thatâs one notch hotter than a jalapeno, substitute part of the green chilies with 2 diced fresh serranos. Ingredients:
1 package (6 ounces) fresh baby spinach |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup half-and-half cream |
1 cup 2% milk |
1 can (4 ounces) chopped green chilies, drained |
3 green onions, chopped |
1/3 cup minced fresh cilantro |
1 large garlic clove, minced |
1-3/4 teaspoons ground cumin |
1-1/2 teaspoons ground coriander |
1/4 teaspoon crushed red pepper flakes |
1/2 cup reduced-fat sour cream |
enchiladas: |
2-1/2 cups (10 ounces) shredded cheddar cheese |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1/2 cup finely chopped onion |
1 tablespoon minced fresh cilantro |
12 corn tortillas (6 inches), warmed |
Directions:
1. In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened.
2. Stir in chilies, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside.
3. Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish.
4. Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, 25-30 minutes or until heated through. Yield: 6 servings.
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