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Cheese Enchiladas With Green Sauce

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Servings 6

Ingredients
  

Sauce

  • 1 ⁄2 10-oz. package frozen chopped spinach
  • 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 7-oz. can diced green chilies drained
  • 1 ⁄2 7-ounce can diced jalapeños drained
  • 1 3 ⁄4 t ground cumin
  • 1 1 ⁄2 t ground coriander
  • 1 ⁄2 t dried crushed red pepper

Enchiladas

  • 1 ⁄2 C vegetable oil
  • 6- inch corn tortillas
  • 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
 

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.)

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.)
  • 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.