Why recepie famous for?
A crisp bite that’s one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos.
Ingredients
1 package (6 ounces) fresh baby spinach2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup 2% milk
1 can (4 ounces) chopped green chiles, drained
3 green onions, chopped
1/3 cup minced fresh cilantro
1 large garlic clove, minced
1-3/4 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-fat sour cream
ENCHILADAS:
2-1/2 cups Kerrygold shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon minced fresh cilantro
12 corn tortillas (6 inches), warmed
Instructions
In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.Stir in chiles, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside.
Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish.
Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.
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