Cheese Enchiladas with Green Sauce

Name: Cheese Enchiladas with Green Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 170 grams package fresh baby spinach; 2 Tbsps butter; 12 6-inchs corn tortillas (6 inches), warmed; 2 Tbsps all-purpose flour; 1 Tbsp minced fresh cilantro; 1 large garlic clove, minced; 113 grams can chopped green chilies, drained; 3 green onions, chopped; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 237 milliliters half-and-half cream; 118 milliliters reduced-fat sour cream; 237 milliliters 2% milk; 170 grams 1-1/2 cups shredded Monterey Jack cheese; 118 milliliters finely chopped onion; 0 teaspoons crushed red pepper flakes; 283 grams 2-1/2 cups shredded cheddar cheese

Cheese Enchiladas with Green Sauce is a lacto ovo vegetarian main course. This recipe serves 6. One serving contains 577 calories, 26g of protein, and 38g of fat. A mixture of baby spinach, monterey jack cheese, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Users who liked this recipe also liked Weekend Chicken and Cheese Enchiladas in Green Sauce, Green Sauce Enchiladas, and Chicken Enchiladas with Green Sauce.

Instructions

In a large nonstick skillet, saute spinach until wilted.

Ingredients you will need

Spinach

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Cream

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Stir in chilies, green onions, cilantro, garlic, spices and spinach.

Ingredients you will need

Green Onions

Cilantro

Chili Pepper

Spinach

Garlic

Spices

Remove from heat; cool slightly.

Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside.

Ingredients you will need

Sour Cream

Equipment you will use

Food Processor

Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping.

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Bowl

Oven

Add onion and cilantro to remaining cheese mixture; toss to combine.

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Cilantro

Cheese

Onion

Place about 1/4 cup cheese-onion mixture down the center of each tortilla.

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Tortilla

Cheese

Onion

Roll up and place seam side down in a greased 13x9-in. baking dish.

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Roll

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Baking Pan

Pour sauce over top.

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Sauce

Sprinkle with reserved cheese mixture.

Ingredients you will need

Cheese

Bake, uncovered, 25-30 minutes or until heated through.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

170grams

package fresh baby spinach 2Tbsps

butter 126-inchs

corn tortillas (6 inches), warmed 2Tbsps

all-purpose flour 1Tbsp

minced fresh cilantro 1large

garlic clove, minced 113grams

can chopped green chilies, drained 3

green onions, chopped 2teaspoons

ground coriander 2teaspoons

ground cumin 237milliliters

half-and-half cream 118milliliters

reduced-fat sour cream 237milliliters

2% milk 170grams

1-1/2 cups shredded Monterey Jack cheese 118milliliters

finely chopped onion 0teaspoons

crushed red pepper flakes 283grams

2-1/2 cups shredded cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Enchiladan on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Poppy Monterey Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.