- 1 10 ounce package frozen chopped spinach
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup whipping cream
- 1 cup milk
- 12 tablespoons chopped cilantro
- 3 green onions minced
- 2 4-ounce cans diced green chilies, drained
- 3 teaspoons cumin
- 2 teaspoons coriander
- ½ teaspoon dried crushed red pepper
- 3 garlic cloves minced
- 12 to 16 taco size flour tortillas
- 3 cups grated mild cheddar
- 1 ½ cups grated Monterey Jack
- 1 cup finely chopped onion
- 4 tablespoons chopped cilantro
- ½ cup sour cream
- Cook spinach according to package instructions. Drain well. Set aside. Melt butter in a heavy skillet over medium heat. Add flour and stir mixture 2 minute; do not brown. Gradually whisk in the cream and milk. Simmer until thickened, about five 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 one day ahead. Cover and refrigerate. Bring to room temp before using.)
- Combine cheese in a large bowl and set aside 1 ½ cups for topping.
- Combine onion and cilantro in a small bowl.
- Place ¼ cup cheese mixture in center of tortilla. Spoon 2 teaspoons onion mixture over and roll up as a tortilla. Place seam side down in a large glass baking dish. Repeat as many as can be made with the filling. Can be made 1 day ahead, covered and chilled.
- Preheat oven to 375 degrees. Stir sour cream into sauce and pour over enchiladas.
- Sprinkle with reserved cheese and bake about 25 minutes or until enchiladas are heated through.