Cheese Enchiladas with Green Sauce

By Heritage330

Ingredients

• For sauce:
• 1 10-ounce package frozen chopped spinach
• 2 tablespoon butter
• 2 tablespoon all purpose flour
• 2 cup whipping cream
• 2 cup milk
• 12 tablespoons chopped fresh cilantro
• 6 green onions, minced
• 1 4-ounce can diced green chilies, drained
• 2 jalapeno peppers, seeded and diced
• 3 1/2 teaspoons ground cumin
• 3 teaspoons ground coriander
• 1/2 teaspoon dried crushed red pepper
• 1 cup sour cream
• For enchiladas:
• 18 6-inch corn tortillas
• 4 cups grated mild cheddar cheese
• 2 cups grated Monterey Jack cheese
• 3/4 cup finely chopped onion
• 1 tablespoon chopped fresh cilantro

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 375F.

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, jalapenos,cumin, coriander and red pepper. Puree in batches in processor until almost smooth.

Season with salt and pepper. Stir in sour cream

For enchiladas:

Combine cheeses in large bowl; set aside 2 cups for topping.

Stir onion and cilantro into remaining cheese.

Place 3 to 5 tortillas in a wet paper towel and heat in the microwave until just soft. Repeat with remaining tortillas.

Place 1/4 cup cheese, onion, cilantro mixture in center of 1 tortilla. Roll up tortilla. Place seam side down in 13 X 9 baking pan. Repeat with remaining tortillas, cheese.

Pour sauce over enchiladas. Sprinkle with reserved 2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.