*  Exported from  MasterCook  *

                    CHEESE ENCHILADAS WITH GREEN SAUCE

Recipe By     : Bon Appetite, February, 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SAUCE:
     1/2  package       frozen chopped spinach -- (10 ounce)
   1      tablespoon    butter
   1      tablespoon    all purpose flour
   1      cup           whipping cream
   1      cup           milk
   6      tablespoons   chopped fresh cilantro
   3                    green onions -- minced
     1/2  can           diced green chilies -- (4 ounce) drained
   1 3/4  teaspoons     ground cumin
   1 1/2  teaspoons     ground coriander
     1/4  teaspoon      dried crushed red pepper
                        ENCHILADAS:
     1/2  cup           vegetable oil
  12      6 inch        corn tortillas
   3      cups          mild cheddar cheese -- grated
   1 1/2  cups          Monterey jack cheese -- grated
     1/2  cup           onion -- finely chopped
   1      tablespoon    fresh cilantro -- chopped
                        

     1/2  cup           sour cream

For sauce:
Cook spinach according to package instructions. Drain well. Set aside. Melt but
ter
in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes;
do not brown. Gradually whisk in whipping cream and milk. Simmer until
thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cu
min,
coriander and red pepper. Puree in batches in processor until almost smooth.
Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerat
e.
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, about 15 seconds per side. Transfer to paper towels 
and
drain. Combine cheeses in large bowl; set aside 
1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup
cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. R
oll
up tortilla. Place seam side down in large glass baking dish. Repeat with remai
ning
tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day
ahead. Cover and chill.)

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkl
e
with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are
heated through, about 25 minutes.
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