Favorite Recipes: Very Good Cheese Enchiladas with Spinach cream sauce

Recipe Author

Name: Kim F. - ,
Total Recipes: 17

Details

Title:

Very Good Cheese Enchiladas with Spinach cream sauce

Dish: DInner
Dish Type: Dairy
Diet: Vegetarian
Difficulty: 5 / 10
Servings: 6
Prep Time:
Cook Time:

Ingredients
  • 10 oz - Frozen chopped spinach
  • 1 Tbs - butter
  • 1 Tbs - All Purpose FLour
  • 2 Cups - Whipping Cream
  • 6 Tbs - chopped fresh Cilantro (I use dried Cilantro spice)
  • 1 bunch - Green Onions
  • 4 oz - can diced green chilies, drained
  • 1 3/4 tsp - Ground cumin
  • 1 1/2 tsp - ground Coriander
  • 1/4 tsp - dried crushed red pepper
  • 1 Cup - Sour Cream
  • - minced garlic to taste
  • - season salt to taste
  • - pepper to taste
  • 1/2 Cup - Vegetable Oil ( I use Canola)
  • 12 6 inch - corn tortillas
  • 3 Cups - grated Cheddar Cheese ( I use mild cheddar)
  • 1 1/2 Cups - grated Monterrey Jack Cheese
  • 1/2 C - finely chopped onions
  • 1 Tbs - chopped cilantro
Directions
For Sauce: Cook spinach according to pkg. Instructions. Drain well. Set aside. Melt butter in heavy medium skillet on medium heat. Add flour and stir mixture 2 minutes, do not brown. Gradually whisk in whipping cream. Simmer until thickened, about 5 minutes. (You may have to add more flour to thicken). Stir in Spinach, cilantro, green onion, chilies, cumin, coriander & red pepper. Season with Seasoned salt and seasoned pepper. (Can be prepared, covered and refrigerated at this point. 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, approx. a few seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 C for topping. Combine onion and cilantro in small bowl. Place C cheese mixture in center. Spoon 2 tsp. Onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Continue with remaining tortillas, cheese and onions, using Cup cheese for each. (Can be made 1 day ahead.) Preheat oven to 375 degrees F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 C cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Notes
Very very good. I have actually had friends claim these are better than restaurant enchiladas.

Member Comments

Leave a comment about this recipe...

Kim F. - ,
4/23/2017 4:02 PM ET
You can add cactus to these as well, and they are great.