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Receta Cheese Enchiladas With Green Sauce

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Ingredientes

Direcciones

  1. For sauce:Cook spinach according to package instructions. Drain well. Set aside.
  2. Heat butter in heavy medium skillet over medium heat. Add in flour and stir mix 2 min; don't brown. Gradually whisk in whipping cream and lowfat milk. Simmer till thickened, about 5 min. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor till almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)
  3. 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.
  4. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 c. for topping. Combine onion and cilantro in small bowl.
  5. Place 1/4 c. cheese mix in center of 1 tortilla. Spoon 2 tsp. onion mix over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 c. cheese for each. (Can be made 1 day ahead. Cover and chill.)
  6. Preheat oven to 375F. Stir lowfat sour cream into sauce; pour over enchiladas.
  7. Sprinkle with reserved 1 1/2 c. cheese. Bake till cheese melts and enchiladas are heated through, about 25 min.
  8. Serves 6.
  9. This is 1 of 116 Gourmet and Bon Appetit recipes from Jan/Feb 1995 added to The UK Recipe Archive this week. There are now 3256 Gourmet and Bon To download go to - http://ukrecipes.co.uk/
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