Cheese Enchilada with Green Sauce
Mary Bansemar
ingredients
- Sauce:
- 10-ounce package frozen chopped spinach, thawed
- 1 tbsp butter
- 1 tbsp all purpose flour
- 1 cup whipping cream
- 1 cup milk
- 4 green onions, thinly sliced
- 1/2-1 tablespoon jalepenos (jar), chopped (optional)
- 1 3/4 teaspoon ground cumin
- 1 1/2 teaspoon ground coriander
- 1/4 teaspoon dried crushed red pepper, or to taste
- Enchiladas:
- 1/2 cup vegetable oil
- 12 6-inch flour tortillas
- 2 cups sharp cheddar mixed with 2 1/2 cups Monterey Jack cheese
- (or 4 1/2 cup grated pepper jack cheese)
- 1/2 cup finely chopped red onion
- 1/2 cup sour cream
directions
- 1
For sauce:
- 2
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, green onions, jalapenos, 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.)
- 3
For enchiladas:
- 4
Soften tortillas in microwave for 1 minute. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion over. Roll up tortilla. 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.)
- 5
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.
Source: Mary Bansemar adapted from Epicurious
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