Mexican: Cheese Enchiladas 02 by Recipe Cottage

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	Cheese Enchiladas 02

		Cheese Enchiladas With Green 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, drained (4-ounce) 1 3/4 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon dried crushed red pepper 1/2 cup vegetable oil 12 corn tortillas, (6-inch) 3 cups grated mild cheddar cheese 1 1/2 cups grated Monterey Jack cheese 1/2 cup finely chopped onion 1 tablespoon chopped fresh cilantro 1/2 cup sour cream Cook spinach according to package instructions. Drain well. Set aside. Melt butter 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, cumin, 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 refrigerate. Bring to room temperature before using.) 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. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 375F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes. Serves 6.