- 6
Ingredients
- Sauce
- 1/2 package frozen chopped spinach (10-ounce)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup whipping cream
- 1 cup milk
- 6 tablespoons chopped fresh cilantro
- 3 green onions, minced
- 1/2 can diced green chilies (4-ounce) drained
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon crushed red pepper flakes
- Enchiladas
- 1/2 cup vegetable oil
- 12 corn tortillas (6-inch)
- 3 cups lowfat cheddar cheese, shredded
- 1 1/2 cups monterey jack cheese, shredded
- 1/2 cup finely chopped onion
- 1 tablespoon chopped fresh cilantro
- 1/2 cup sour cream
Preparation
Step 1
1. For sauce: cook spinach according to package instructions. Drain well. Set aside.
2. 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.
3. 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.)
4. 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.
5. Combine cheeses in large bowl; set aside 1 1/2 cups for topping.
6. 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. Place 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.)
7. Preheat oven to 375°F.
8. 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.
Notes: Added about a teaspoon of salt, 2 cubes of frozen garlic, and a couple tablespoons of lime juice.
Added garlic and jalapenos and cinnamon.
Added more scallions, more cilantro and the whole can of green chiles to the sauce.
I used one bunch of green onions, the full can of chilies and added two jalapeños (it still wasn't hot). I also upped the spices to 1 tsp of red pepper, 4 tsps of coriander and 4 teaspoons of cumin.