Cheese Enchiladas with Green Sauce



  • 1/2 package frozen spinach, chopped, (10-ounce)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup whipping cream
  • 1 cup milk
  • 6 tablespoons fresh cilantro, chopped
  • 3 green onions, minced
  • 1/2 can green chilies, diced, drained (4-ounce)
  • 1 3/4 teaspoons cumin, ground
  • 1 1/2 teaspoons coriander, ground
  • 1/4 teaspoon dried red pepper, crushed


  • 1/2 cup vegetable oil
  • 12 corn tortillas, 6-inch
  • 3 cups mild cheddar cheese, grated
  • 1 1/2 cups monterey jack cheese, grated
  • 1/2 cup onions, finely chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 cup sour cream
  1. 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.
  2. 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.
  3. Transfer to paper towels and drain.
  4. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl.
  5. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla.
  6. 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.
  7. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.


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