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cheese enchiladas with green sauce

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Cheese Enchiladas with Green Sauce

For a crisp bite that’s one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos.

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
  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.

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