*  Exported from  MasterCook  *

                    Cheese Enchiladas With Green Sauce

Recipe By     : Bon Appetite Magazine, Feb, 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
   5      oz            Frozen chopped spinach (1/2 pkg)
   1      tb            Butter
   1      tb            All purpose flour
   1      c             Whipping cream
   1      c             Milk
   6      tb            Fresh cilantro -- chopped
   3                    Green onions -- minced
   2      oz            Diced green chilies (1/2 can) --
                        - drained
   1 3/4  ts            Ground cumin
   1 1/2  ts            Ground coriander
     1/4  ts            Crushed red pepper
                        Enchiladas:
     1/2  c             Vegetable oil
  12                    Corn tortillas (6")
   3      c             Mild cheddar cheese -- grated
   1 1/2  c             Monterey jack cheese -- grated
     1/2  c             Onion -- finely chopped
   1      tb            Fresh cilantro -- chopped
     1/2  c             Sour cream

For 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.)

For 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 ts 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 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.


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