| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | February 19 | 1 | Servings | |
INGREDIENTS
| 1/2 | Frozen chopped spinach | |
| 10-ounce | ||
| 1 | T | Butter |
| 1 | T | All purpose flour |
| 1 | c | Whipping cream |
| 1 | c | Milk |
| 6 | T | Chopped fresh cilantro |
| 3 | Green onions, minced | |
| 1/2 | Diced green chilies, drained | |
| 4-ounce | ||
| 1 3/4 | t | Ground cumin |
| 1 1/2 | t | Ground coriander |
| 1/4 | t | Dried crushed red pepper |
| 1/2 | c | Vegetable oil |
| 12 | Corn tortillas, 6-inch | |
| 3 | c | Grated mild cheddar cheese |
| 1 1/2 | c | Grated Monterey Jack cheese |
| 1/2 | c | Finely chopped onion |
| 1 | T | Chopped fresh cilantro |
| 1/2 | c | Sour cream |
INSTRUCTIONS
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 February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Sep 24, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 5252
Calories From Fat: 3765
Total Fat: 428.1g
Cholesterol: 1002.6mg
Sodium: 3734.3mg
Potassium: 2175.8mg
Carbohydrates: 193.6g
Fiber: 21.1g
Sugar: 23.1g
Protein: 177.2g