September 21, 2008

Cheese Enchiladas with Green Sauce


These meatless enchiladas are full of some of my favorite flavors-- cilantro, green onions, cheddar cheese, cumin. 

1/2 of 10-oz. package frozen chopped spinach
1 T butter
1 T flour
1 C whipping cream
1 C milk
6 T chopped fresh cilantro
3 green onions, minced
1/2 of 4-oz. can diced green chilies, drained
1 3/4 t ground cumin
1 1/2 t ground coriander
1/4 t dried crushed red pepper

Enchiladas1/2 C vegetable oil
12 6-in. corn tortillas
3 C grated mild cheddar cheese (we of course use Hunter's, not mild)
1 1/2 C grated monterey jack cheese
1/2 C finely chopped onion
1 T chopped fresh cilantro

1/2 C sour cream

For sauce:
Cook spinach according to package. Drain well. Set aside.

Melt butter in heavy medium skillet over medium heat. Add flour and stir 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 food processor until almost smooth. Season with salt and pepper. Set aside.

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 cheese in large bowl; set aside 1 1/2 C for topping. Combine onion and cilantro in a small bowl. Place 1/4 C cheese mixture and 2 t onion mixture in center of each tortilla. Roll up tortillas, and place seam side down in large glass baking dish.

Preheat over to 375. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 C cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

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