116 Gourmet/Bon Appetit Recipes

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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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