MMMMM-------------------------ENCHILADAS------------------------------ 1/2 c Vegetable oil 12 Corn tortillas; (6-inch) 3 c Grated mild cheddar cheese 1 1/2 c Grated Monterey Jack cheese 1/2 c Finely chopped onion 1 tb Chopped fresh cilantro 1/2 c 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 Posted to MM-Recipes Digest by Alan Hewitt
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 1|
|Calories from Fat: 348 (70%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 117.6mg||36 %|
|Sodium 989.1mg||34 %|
|Potassium 1642.1mg||43 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 19.1g|
|Protein 14.7g||21 %|
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Calories per serving: 495
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