Cheese Enchiladas with Green Sauce

Recipe By : Bon Appetit February 1995
Serving Size : 6 
Categories : Main dishes: Vegetarian*

***SAUCE***

1/2 10-oz pkg frozen chopped spinach
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 4-oz can diced green chilies -- 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 grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon chopped fresh cilantro
1/2 cup sour cream

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.)

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. 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.) 
Preheat oven to 375F.
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.

Converted by MC_Buster.