Cheese Enchiladas with Green Sauce

submitted by alan
from UK

Cheese Enchiladas with Green Sauce


* Exported from MasterCook *

Cheese Enchiladas With Green Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : February 1995


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SAUCE***
1/2 package frozen chopped spinach -- (10-ounce)
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1 cup milk
6 tablespoons chopped fresh cilantro
3 green onions -- minced
1/2 can diced green chilies -- drained (4-ounce)
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon dried crushed red pepper
***ENCHILADAS***
1/2 cup vegetable oil
12 corn tortillas -- (6-inch)
3 cups grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon chopped fresh cilantro
1/2 cup sour cream

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. 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.)

Preheat oven to 375F. 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.

Serves 6.
Bon Appetit

This is 1 of 116 Gourmet and Bon Appetit recipes from Jan/Feb 1995 added
to The UK Recipe Archive this week. There are now 3256 Gourmet and Bon
Appetit recipes on-line at The UK Recipe Archive in both Mastercook4 and
Mealmaster formats.
To download go to - http://ukrecipes.co.uk/

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