Cheese Enchiladas With Green Sauce

Yield: 6 servings
For sauce:
1/2 (10-ounce) package frozen chopped spinach
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup heavy cream
1 cup milk
6 tablespoons chopped fresh cilantro
3 green onions, minced
1/2 (4-ounce) can diced green chiles, drained (see note)
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon dried red pepper flakes
Salt
Ground black pepper
For enchiladas:
1/2 cup vegetable oil
12 (6-inch) corn tortillas
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

Prepare sauce. Cook spinach according to package instructions. Drain
well. Set aside. Melt butter in a heavy medium skillet over medium heat.
Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in
cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach,
cilantro, green onion, chiles, cumin, coriander and red pepper. Puree
sauce in batches in a food processor until almost smooth. Season to taste
with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before using.) Prepare enchiladas.
Heat oil in a 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.
To assemble, place 1/4 cup cheese mixture in center of 1 tortilla. Spoon
2 teaspoons onion mixture over cheese. 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 375 degrees. 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.

Per serving: 745 calories; 55g fat (66 percent calories from fat);
31g saturated fat; 147mg cholesterol; 24g protein; 38.5g carbohydrate; 3g
sugar; 4g fiber; 687mg sodium; 754mg calcium; 194mg potassium.
Note: Use the full can of chiles, if desired.


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