Sunday, March 04, 2007

Cheese Enchiladas with Green Sauce

This recipe has way too much fat and is labor intensive, but it is so delicious that I still make every once in a while. Even my green-hating children like this dish. (Don't tell your kids it's green because of the spinach!)

I got this recipe originally from Betty Crocker's Vegetarian Cooking (long OOP), but as usual I've made adjustments. This serves 6, so double if you have a large family.

10-ounce fresh spinach (about 6 cups) or a 10-oz. pkg. frozen chopped spinach, thawed and drained.
1 tablespoon butter
1 tablespoon all purpose flour
1 cup milk
1 cup veggie or chicken broth
1 4-ounce can diced green chilies, drained
1 3/4 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper

Cheese Filling
2 cups grated mild cheddar cheese
2 cups grated Monterey Jack cheese (pepper cheese if you like spicy)
1/2 c. sour cream
2 Tbsp. chopped parsley (I prefer fresh, but dry is okay)
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper

8 6-inch corn or wheat tortillas

Preheat oven to 375

First mix together the ingredients for the cheese filling.

Next make the sauce:
Wash spinach, cover and cook for 3 to 4 minutes. Drain, pat dry, and chop. (If you use frozen, cook spinach according to package instructions and drain well)

Melt the butter in a medium skillet over medium heat. Add flour and stir mixture 2 minutes; be careful not to brown. Gradually whisk in milk and
broth. Simmer until thickened, about 5 minutes. Stir in spinach, chilis, cumin, and red pepper.

Now prepare your enchiladas:
Spray rectangular baking dish with Pam.

Heat the tortillas in an ungreased skillet for about 30 seconds so they don't crack when you roll your enchiladas. Cover with a tea towell so they don't dry out.

Dip each tortilla into the green sauce, making sure both sides are completely covered. Spoon about 1/4 c. of the cheese filling onto each tortilla. Roll the tortilla around the filling. Place seam side down the baking dish. Repeat with remaining tortillas.

Bake until cheese melts and enchiladas are heated through, about 25 minutes.

You could garnish with fresh cilantro, lime wedges, or green onions.

1 comment:

Tina said...

This dish sounds delicious! I've saved it in my recipes and plan to make it one night soon. Thank you!