CHEESE ENCHILADAS WITH GREEN SAUCE
For a crisp bite that's one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos. -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- 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 until slightly thickened, about 2 minutes. , Stir in chiles, 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, until heated through, 25-30 minutes.
Nutrition Facts : Calories 533 calories, Fat 32g fat (21g saturated fat), Cholesterol 110mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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