Ingrédients pour Cheese Enchiladas With Green Sauce
- 1 (10 ounce) package frozen spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whipping cream
- 1 1/2 cups milk
- 1/2 cup fresh cilantro, chopped
- 4 green onions, chopped
- 2 (4 ounce) cans diced green chilies, undrained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon dried red pepper flakes
- 1/2 cup vegetable oil
- 12 corn tortillas
- 1 1/2 cups shredded mild cheddar cheese
- 2 1/4 cups shredded Monterey Jack cheese
- 1 medium onion, chopped
- 1/2 cup sour cream
- Salt, to taste
- Pepper, to taste
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Comment préparer Cheese Enchiladas With Green Sauce
- **Prepare the Green Sauce:** Cook spinach according to package directions. Drain well and set aside.
- Melt butter in a heavy medium skillet over medium heat. Whisk in flour and cook for 2 minutes, ensuring no browning occurs.
- Gradually whisk in whipping cream and milk. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in cooked spinach, cilantro, green onions, chilies, cumin, coriander, and red pepper flakes. Season with salt and pepper to taste.
- Puree the sauce in batches using a food processor until almost smooth. (Can be made 1 day ahead; cover and refrigerate. Bring to room temperature before using.)
- **Prepare the Enchiladas:** Heat oil in a small skillet over medium-high heat.
- Briefly dip each tortilla in the hot oil to soften (about 15 seconds per side). Transfer to paper towels to drain.
- Combine 2 1/4 cups of the shredded cheese in a large bowl. Set aside 1 1/2 cups for topping.
- Combine the chopped onion and cilantro in a small bowl.
- Place 1/4 cup of the cheese mixture in the center of each tortilla. Top with 2 teaspoons of the onion and cilantro mixture.
- Roll up each tortilla tightly and place seam-side down in a large greased baking dish.
- (Can be assembled 1 day ahead; cover and chill.)
- Preheat oven to 375°F (190°C).
- Stir the sour cream into the green sauce.
- Pour the sauce evenly over the enchiladas.
- Sprinkle the reserved 1 1/2 cups of cheese over the top.
- Bake for 25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
166g
Carbs
10g
