For a crisp bite that’s one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos. —Mickey Turner, Grants Pass, Oregon
Cheese Enchiladas with Green Sauce
Cheese Enchiladas with Green Sauce
Prep Time
50 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 1 package (6 ounces) fresh baby spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 1 cup 2% milk
- 1 can (4 ounces) chopped green chiles, drained
- 3 green onions, chopped
- 1/3 cup minced fresh cilantro
- 1 large garlic clove, minced
- 1-3/4 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup reduced-fat sour cream
- ENCHILADAS:
- 2-1/2 cups shredded cheddar cheese
- 1-1/2 cups shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 tablespoon minced fresh cilantro
- 12 corn tortillas (6 inches), warmed
Directions
- In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
- Stir in chiles, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside.
- Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish.
- Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.
Nutrition Facts
1 serving: 533 calories, 32g fat (21g saturated fat), 110mg cholesterol, 687mg sodium, 36g carbohydrate (6g sugars, 5g fiber), 26g protein.
Loading Popular in the Community
Loading Reviews
