CHEESE ENCHILADAS WITH GREEN SAUCE

[Guest guest]

Here is a enchilada recipe that I adapted from Bon Appetit Magazine. It comes to

just over 8 Weight Watcher points. I hope you enjoy.

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

CHEESE ENCHILADAS WITH GREEN SAUCE

 

Recipe By : Bon Appetit February 1995 ( Adapted by Jennifer Hall )

Serving Size : 6 Preparation Time :0:00

Categories : 8 Point Done By Dotties Calculator

Meatless Dishes Sandwiches

Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SAUCE***

10 ounces frozen chopped spinach -- 1/2 package

1 tablespoon butter

1 tablespoon all-purpose flour

1 1/2 cups skim milk

6 tablespoons chopped fresh cilantro

3 green onions -- minced

4 ounces green chiles -- 1/2can diced/drained

1 3/4 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 teaspoon crushed red pepper -- dried

***ENCHILADAS***

1/4 cup vegetable oil

12 corn tortillas -- (6-inch)

2 cups nonfat cheddar cheese -- milld, shredded

1 1/2 cups fat-free Monterey Jack cheese -- shredded

1/2 cup finely chopped onion

1 tablespoon chopped fresh cilantro

1/2 cup fat free 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 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.

 

Makes 6 servings.

 

MC Formatted and Adapted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 433.6 cal, 13.1g ( 27%) fat, 6.4g fibre, 928mg sodium

 

Per serving: 8.48 points