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Cheese Enchiladas with Green Sauce Recipe
Cheese Enchiladas with Green Sauce Recipe photo by Taste of Home

Cheese Enchiladas with Green Sauce Recipe

Publisher Photo
For a crisp bite that’s one notch hotter than a jalapeno, substitute part of the green chilies with 2 diced fresh serranos. —Mickey Turner, Grants Pass, Oregon
TOTAL TIME: Prep: 50 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 50 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 cup 2% milk
  • 1 can (4 ounces) chopped green chilies, drained
  • 3 green onions, chopped
  • 1/3 cup minced fresh cilantro
  • 1 large garlic clove, minced
  • 1-3/4 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup reduced-fat sour cream
  • ENCHILADAS:
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 12 corn tortillas (6 inches), warmed

Nutritional Facts

2 enchiladas equals 533 calories, 32 g fat (21 g saturated fat), 110 mg cholesterol, 687 mg sodium, 36 g carbohydrate, 5 g fiber, 26 g protein.

Directions

  1. In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened.
  2. Stir in chilies, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside.
  3. Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish.
  4. Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Cheese Enchiladas with Green Sauce in Taste of Home February/March 2012, p59

Nutritional Facts

2 enchiladas equals 533 calories, 32 g fat (21 g saturated fat), 110 mg cholesterol, 687 mg sodium, 36 g carbohydrate, 5 g fiber, 26 g protein.

Reviews for Cheese Enchiladas with Green Sauce

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 7, 2012

"I was a little disappointed with this recipe. It was a lot of work and I found the enchiladas to be sort of blah tasting. If I make this recipe again, I will try to spice it up a little."

MY REVIEW
Reviewed Apr. 16, 2012

"I followed this recipe exactly and it turned out amazing. This is way better than any restaurant enchilada I have had! ! ! ! I will definitely make it again and again."

MY REVIEW
Reviewed Feb. 17, 2012

"I sautéed chicken tenders w/ a chopped sweet onion, which I slow-cooked for 5 hours before combining w/ the cheese mixture & used to stuff large flour tortillas."

MY REVIEW
Reviewed Feb. 17, 2012

"One of the best recipes from this issue -- hubby LOVED it!"

MY REVIEW
Reviewed Jan. 26, 2012

"Really good! Used flour tortilla's instead of corn and added rotisserie chicken. Would definitely make again!"

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