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Cheese Enchiladas in Green Sauce




Source of Recipe


Posted By: LuAnn for CnC. Source - Loosely adapted from "Savor the Flavor: A Collection of Vegetarian Recipes."


Recipe Introduction


This sauce is intensely green, and decidedly delicious! If a less
intense green color is desired, use 1/2 package of spinach, rather

than the whole package.



List of Ingredients




GREEN SAUCE:

1 (10-ounce) package frozen chopped spinach, cooked and well
drained

2 tablespoons margarine

2 tablespoons flour

1/4 teaspoon salt

1/2 cup milk (may use skim/lowfat)

1 1/2 cup "chicken" broth - may be made with vegetarian "chicken
style" bouillon/seasoning

1 (4-ounce) can green chilies, drained

1 small onion, chopped

1 clove garlic, finely chopped

3/4 teaspoon ground cumin

2/3 cup sour cream (may be lowfat)

ENCHILADAS:

8 corn tortillas

3 cups shredded Monterey Jack/Colby or Mexican blend(may use
reduced fat)- divided use

1 medium onion, chopped

1/2 cup sour cream (may use lowfat or fatfree)

2 tablespoons minced fresh cilantro, optional


Recipe



Green Sauce

To prepare sauce: In a medium saucepan, heat margarine over medium
heat, melt margarine; blend in flour and salt. Cook, stirring

constantly, for about 1 minute. Whisk in milk and "chicken" broth;
bring to a boil, stirring constantly, until thickened. Remove from

heat; cool to warm. In blender or food processor, combine cooled
cooked mixture and all remaining sauce ingredients; cover and

process until smooth. Return to saucepan; warm over low heat, but
do not boil.

To make enchiladas: Preheat oven to 350 degrees. Mix 2 3/4 cups
cheese (reserve remaining 1/4 cup for topping), onion, sour

cream, and cilantro, if using. Dip a tortilla in heated green
sauce. Spoon about 1/4 cup cheese mixture onto tortilla; roll around
filling.

Arrange filled tortillas, edges down, side by side in 12x7x2-inch
baking dish. Pour remaining sauce over enchiladas, smoothing

sauce to completely cover enchiladas. Sprinkle with reserved
Cheddar cheese. Bake, uncovered, for 20 minutes, or until bubbly hot.

If desired, garnish with dollops of sour cream and a lime or
avocado wedge.