Ingredients:
0.5 (10 ounce) packages frozen spinach, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whipping cream
1 cup milk
6 tablespoons fresh cilantro, chopped
3 green onions, minced
0.5 (4 ounce) cans green chilies, diced, drained
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon dried red peppers, crushed
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 onions, finely chopped
1 tablespoon fresh cilantro, chopped
1/2 cup sour cream
Directions:
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.
Pla ce 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 375 F.
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.
Servings: 6
Time preparation: 55 min.
Time total: 85 min.