For Enchiladas:
12 6 in round corn tortillas
3 cups grated cheddar cheese
1 1/2 cups grated monterey jack cheese
1/2 cup finely chopped onion
1 tlbs chopped fresh cilantro
1/2 cup sour cream
For Green Sauce:
1/2 package chopped frozen spinach
1 tlbs butter
1 tlbs flour
1 cup whipping cream
1 cup milk
6 tlbs chopped fresh cilantro
3 each minced green onions
1/2 can diced green chillies
1 3/4 tsp ground cumin
1 1/2 tsp ground corriander
1/4 tsp crushed red pepper
For Green Sauce:
Cook spinach according to package instructions.
Drain well. Set aside.
Melt butter in medium skillet over medium heat.
Add flour and stir mixture 2 minutes; do not brown.
Gradually whisk in whipped cream and milk. Simmer until thickened, about
5 minutes. Stir in spinach,
cilantro, green onions, chiles, cumin, coriander, and red pepper.
Puree in batches in prosessor until almost smooth.
Season with salt and pepper. (can
be made a day ahead. Cover and refridgerate.
Bring to room tempature before using.)
For Enchiladas:
Soften tortillas in microwave. 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 the center of one tortilla. Spoon 2 teaspoons of onion mixture over. Roll up tortilla. Place seam side down in a glass baking dish. Repeat using all ingredients. (can be made a day ahead. Cover and chill.) Preheat oven to 375 degrees stir sour cream into green sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.
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