Print Options

Back to Cheese Enchiladas with Green Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Cheese Enchiladas with Green Sauce

 Cheese Enchiladas with Green Sauce
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
6 ServingsPrep: 50 min. Bake: 25 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached 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

Directions

  • In a large nonstick skillet, saute spinach until wilted. Drain and

2 of 2

Cheese Enchiladas with Green Sauce (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Pour sauce over top. Sprinkle with reserved cheese mixture. Bake,
  • uncovered, 25-30 minutes or until heated through. Yield: 6 servings.
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.