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Cheese Enchiladas Verde

MyCookbook Recipe Database
MyCookbook Member: glitterdee
Recipe Category: Vegetarian
Recipe Preparation Level: easy
    For Sauce:
    1/2 small package frozen chopped spinach
    1 tbls butter
    1 tbls flour
    1 cup heavy cream
    1 cup milk
    1/2 cup chopped fresh cilantro
    3 green onions, chopped
    1/2 small can Ortega chopped chilies
    1 1/2 tsps cumin
    1 1/2 tsps coriander
    1 tsp crushed red pepper

    For Enchiladas:
    1/2 cup oil
    dozen corn tortillas
    4 1/2 cups grated colby-jack cheese
    1 sm onion, chopped
    1 tbls chopped cilantro
    1/2 cup sour cream

    Make sauce by first cooking spinach. Drain and set aside. Melt butter in heavy skillet. Add flour and stir 2 minutes, don't brown. Slowly whisk in cream and milk. Simmer til thick, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree by batches in blender til almost smooth. Add salt and pepper if needed.

    Then make enchiladas by first heating oil in heavy skillet over med-high heat. Dip each tortilla in oil to soften, about 15 seconds per side. Drain on paper towels. Reserve 1 1/2 cup cheese for topping. Mix onion and cilantro in bowl. Put 1/4 cup
    cheese in center of 1 tortilla. Spoon 2 teaspoons onion mix over. Roll up tortilla. Place in large glass baking dish. Repeat with remaining tortillas, cheese and onion.

    Preheat oven to 375F. Stir sour cream in sauce then pour over enchiladas. Sprinkle with remaining 1 1/2 cups cheese. Bake til cheese melts and enchiladas are hot - about 25 minutes.

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