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home > recipes > eggs / dairy > cheese enchiladas with green sauce
from UK Cheese Enchiladas with Green Sauce This is 1 of 116 Gourmet and Bon Appetit recipes from Jan/Feb 1995 added to The UK Recipe Archive this week. There are now 3256 Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive in both Mastercook4 and Mealmaster formats. To download go to - http://ukrecipes.co.uk/ * Exported from MasterCook * Cheese Enchiladas With Green Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : February 1995 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 1/2 package frozen chopped spinach -- (10-ounce) 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1 cup milk 6 tablespoons chopped fresh cilantro 3 green onions -- minced 1/2 can diced green chilies -- drained (4-ounce) 1 3/4 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon dried crushed red pepper ***ENCHILADAS*** 1/2 cup vegetable oil 12 corn tortillas -- (6-inch) 3 cups grated mild cheddar cheese 1 1/2 cups grated Monterey Jack cheese 1/2 cup finely chopped onion 1 tablespoon chopped fresh cilantro 1/2 cup sour cream For sauce: Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 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 1 day ahead. 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. 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 center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 375F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes. Serves 6. Bon Appetit February 1995 Converted by MC_Buster.

Cheese Enchiladas with Green Sauce


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keyword: cheese
keyword: enchiladas
keyword: green
keyword: sauce
ethnicity: mexican
recipes for eggs-dairy
recipes by alan
Email Address:
(posted September 25, 1999)

from UK

Cheese Enchiladas with Green Sauce

This is 1 of 116
Gourmet and Bon Appetit recipes from Jan/Feb 1995 added
to The UK Recipe Archive this week. There are now 3256
Gourmet and Bon
Appetit recipes on-
line at The UK Recipe Archive in both Mastercook4 and
Mealmaster formats.

To download go to - http://ukrecipes.co.uk/

* Exported from MasterCook *

Cheese Enchiladas With Green Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : February 1995

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***
SAUCE***
1/2 package frozen chopped
spinach -- (10-ounce)
1 tablespoon
butter
1 tablespoon all purpose
flour
1 cup
whipping cream
1 cup
milk
6 tablespoons chopped fresh
cilantro
3
green onions -- minced
1/2 can diced
green chilies -- drained (4-ounce)
1 3/4 teaspoons ground
cumin
1 1/2 teaspoons ground
coriander
1/4 teaspoon dried crushed red pepper
***ENCHILADAS***
1/2 cup vegetable oil
12
corn tortillas -- (6-inch)
3 cups grated mild
cheddar
cheese
1 1/2 cups grated
Monterey
Jack cheese
1/2 cup finely chopped
onion
1 tablespoon chopped fresh
cilantro
1/2 cup
sour cream

For
sauce:

Cook
spinach according to package instructions. Drain well. Set aside.
Melt butter in heavy medium skillet over medium heat. Add flour and
stir mixture 2 minutes; do not
brown. Gradually whisk in whipping
cream
and
milk. Simmer until thickened, about 5 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 1 day ahead. 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. 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 center of 1 tortilla. Spoon 2 teaspoons
onion mixture over. Roll up tortilla. Place seam side down in large
glass
baking dish. Repeat with remaining tortillas, cheese and onion,
using 1/4 cup
cheese for each. (Can be made 1 day ahead. Cover and
chill.)

Preheat oven to 375F. Stir
sour cream into sauce; pour over enchiladas.
Sprinkle with reserved 1 1/2 cups
cheese. Bake until cheese melts and
enchiladas are heated through, about 25 minutes.

Serves 6.

Bon Appetit February 1995

Converted by MC_Buster.



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