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Ingredientes
- 1/2 pkt frzn minced spinach -- (10-oz)
- 1 Tbsp. butter
- 1 Tbsp. all purpose flour
- 1 c. whipping cream
- 1 c. lowfat milk
- 6 Tbsp. minced fresh cilantro
- 3 x green onions -- chopped
- 1/2 can diced green chilies -- liquid removed (4-oz)
- 1 3/4 tsp grnd cumin
- 1 1/2 tsp grnd coriander
- 1/4 tsp dry crushed red pepper
- 1/2 c. vegetable oil
- 12 x corn tortillas -- (6-inch)
- 3 c. grated mild cheddar cheese
- 1 1/2 c. grated Monterey Jack cheese
- 1/2 c. finely minced onion
- 1 Tbsp. minced fresh cilantro
- 1/2 c. lowfat sour cream
Direcciones
- For sauce:Cook spinach according to package instructions. Drain well. Set aside.
- 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.)
- 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 c. for topping. Combine onion and cilantro in small bowl.
- 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.)
- Preheat oven to 375F. Stir lowfat sour cream into sauce; pour over enchiladas.
- Sprinkle with reserved 1 1/2 c. cheese. Bake till cheese melts and enchiladas are heated through, about 25 min.
- Serves 6.
- 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/
