Enchiladas With Green Sauce Recipe
2 cups shredded Monterey Jack cheese(8 oz.)
1 cup shredded Cheddar cheese(4 oz.)
1 medium onion, chopped
1/2 cup dairy sour cream
2 tablespoons snipped parsley
1 teaspoon salt
Mix all ingredients.
10 oz. fresh spinach(about 6 cups)*
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1-1/2 cups chicken broth
1 to 2 tablespoons chopped canned green chilies
1 small onion, chopped
1 clove garlic, finely chopped
3/4 teaspoon ground cumin
2/3 cup dairy sour cream
Eight 6-inch tortillas
Directions:Prepare Cheese Filling: (mix) Prepare Green Sauce: Wash spinach; cover and cook with just the water that clings to leaves until tender, 3-5 minutes. Drain and pat dry; chop coarsely. Heat margarine over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and 1/2 cup of the chicken broth; heat to boiling, stirring constantly, Boil and stir 1 minute. Stir in remaining chicken broth. Cook and stir over low heat until hot; remove from heat. Stir in spinach and remaining ingredients. *1 package(10 oz.) frozen chopped spinach, cooked and well drained, can be substituted for the fresh spinach. Heat tortillas, one at a time, in ungreased hot skillet until softened, about 30 seconds.(Cover hot tortillas to prevent drying.) Dip each tortilla into Green Sauce to coat both sides. Spoon about 1/4 cup Cheese Filling onto each tortilla; roll tortilla around filling to form enchilada. Arrange enchiladas, seam sides down, in ungreased oblong baking dish, 12x7-1/2x2 inches. Pour remaining sauce over enchiladas. Cook uncovered in 350 degree oven until bubbly, about 20 minutes. Garnish with shredded Cheddar or Monterey Jack cheese and lime wedges if desired.
Enchiladas Verdes(ehn-chee-lah-dahs vehr-dehs) These Mexican enchiladas are gently seasoned with mild green chilies. The classic recipe for green sauce is based on Tomatillos, vegetables that look like bright, acid-green tomatoes in miniature. Spinach, more widely available in the United States, is used here.
Copyright © 2007 Epicurean.com
All rights reserved