Recipe of Cheese Enchiladas With Green Sauce - Food Recipes

-- MasterCook Extracted --

CHEESE ENCHILADAS WITH GREEN SAUCE

Recipe By : Bon Appetite, February, 1995
Serving Size : 6
Preparation Time :0:00
Categories : Main Dishes

Ingredients - 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 -- (4 ounce) drained 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 6 inch corn tortillas 3 cups mild cheddar cheese -- grated 1 1/2 cups Monterey jack cheese -- grated 1/2 cup onion -- finely chopped 1 tablespoon fresh cilantro -- chopped 1/2 cup sour cream For sauce: Cook spinach according to package instructions. Drain well. Set aside. Melt but ter 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, cu min, 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 refrigerat e. 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. R oll up tortilla. Place seam side down in large glass baking dish. Repeat with remai ning tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkl e with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes. | - - - - - - - - - - - - - - - - - -