Hola!! Tomorrow is finally Friday and I know I'm super pumped about it. I mentioned in a post earlier this week about this super yummy recipe we tried over the weekend and I promised I'd share. I'm hosting Bunco in February and we have a few vegetarians in the group and I believe this will be the main dish I serve that night. and y'all, it was even better heated up the next day! Well I thought I had y'all waiting long enough so here it goes.
Cheese Enchiladas with Green Sauce
courtesy of Taste of Home
1 pk. (6 oz). fresh baby spinach
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 c. half and half
1 c. 2% milk (I used fat free and it was fine)
1 can (4 oz.) chopped green chiles, drained
3 green onions, chopped
1/2 c. fresh chopped cilantro
1 large garlic clove, minced
1 3/4 tsp. ground cumin
1 1/2 tsp. ground coriander (I left this out)
1/4 tsp. crushed red pepper flakes
1/2 c. reduced fat sour cream
2 1/2 c. shredded cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
1/2 finely (and I mean finely) chopped onion
1 Tbsp. fresh minced cilantro
12 corn tortillas, warmed (I microwaved 3 at a time for about 35 seconds)
In a large nonstick skillet, cook and stir spinach until wilted. Drain and remove. In the same pan, melt butter. Stir in flour until smooth, gradually add cream and milk. Bring to a boil, cook and stir for 2 minutes or until slightly thickened.
Stir in the chiles, green onions, cilantro, garlic, spices, and spinach. Remove from the heat, cool slightly. Transfer to a food processor, cover, and process until pureed. Stir in sour cream, set aside.
In a large bowl, combine cheeses, set aside 1 cup for topping. Add cilantro and onion to remaining cheese mixture, toss to combine. Place about 1/4 cup cheese-onion mixture in each tortilla. Roll up and place seam side down in a greased 13x9 inch baking dish.
Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered at 375 degrees for 25-30 minutes or until heated through.