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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For sauce: Cook spinach according to package instructions. | 2. Drain well. | 3. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. | 4. Gradually whisk in whipping cream and milk. | 5. Simmer until thickened, about 5 minutes. | 6. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. | 7. Puree in batches in processor until almost smooth. | 8. Season with salt and pepper. | 9. (Can be prepared 1 day ahead. | 10. Cover and refrigerate. 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. | 11. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. | 12. Combine onion and cilantro in small bowl. | 13. Place 1/4 cup cheese mixture in center of 1 tortilla. | 14. Spoon 2 teaspoons onion mixture over. | 15. Roll up tortilla. | 16. Pla ce seam side down in large glass baking dish. | 17. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. | 18. (Can be made 1 day ahead. | 19. Cover and chill.) Preheat oven to 375°F. | 20. Stir sour cream into sauce; pour over enchiladas. | 21. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	0.5	package	chopped frozen	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
purpose flour	1	tablespoon		-	-	-	-
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
milk	1	cup		148.84	11.6632	7.686	7.9788
cilantro	6	tablespoons	chopped	1.38	0.2202	0.1278	0.0312
green onion	3		minced	57.51	12.2262	2.0661	1.0011
green chilies	0.5	can	diced drained	21.8816	4.7931	0.7502	0.2813
cumin	1 3/4	3/4	ground	13.7812	1.6258	0.6545	0.8184
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
red pepper	1/4	teaspoon	crushed	0.3125	0.0688	0.0146	0.0034
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
corn tortilla	12			-	-	-	-
cheddar cheese	3	cups	grated mild	-	-	-	-
monterey jack cheese	1 1/2	1/2	grated	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
cilantro	1	tablespoon	chopped	1.38	0.2202	0.1278	0.0312
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.