Cheese Enchiladas with Green Sauce

Name: Cheese Enchiladas with Green Sauce
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: North America, Southwest
Ingredients: 1 package (6 ounces) fresh baby spinach; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup half-and-half cream; 1 cup 2% milk; 1 can (4 ounces) chopped green chiles, drained; 3 green onions, chopped; 1/3 cup minced fresh cilantro; 1 large garlic clove, minced; 1-3/4 teaspoons ground cumin; 1-1/2 teaspoons ground coriander; 1/4 teaspoon crushed red pepper flakes; 1/2 cup reduced-fat sour cream; ENCHILADAS:; 2-1/2 cups shredded cheddar cheese; 1-1/2 cups shredded Monterey Jack cheese; 1/2 cup finely chopped onion; 1 tablespoon minced fresh cilantro; 12 corn tortillas (6 inches), warmed

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 50 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Mickey Turner

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

TEST KITCHEN APPROVED

Cheese Enchiladas with Green Sauce

Contest Winner

6 Reviews Add your review

Yield:6 servings

Prep:50 min

Cook:25 min

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Ingredients

1 package (6 ounces) fresh baby spinach
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup 2% milk
1 can (4 ounces) chopped green chiles, drained
3 green onions, chopped
1/3 cup minced fresh cilantro
1 large garlic clove, minced
1-3/4 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-fat sour cream
enchiladas:

2-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon minced fresh cilantro
12 corn tortillas (6 inches), warmed

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Directions

1
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.

2
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.
3
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.
4
Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.