*  Exported from  MasterCook  *
 
                     CHEESE ENCHILADAS WITH GREEN SAUCE
 
 Recipe By     : Bon Appetite, February, 1995
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- 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.
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