Ingredients
1 package (6 ounces) fresh baby spinach2 tablespoons butter2 tablespoons all-purpose flour1 cup half-and-half cream1 cup 2% milk1 can (4 ounces) chopped green chiles, drained3 green onions, chopped1/3 cup minced fresh cilantro1 large garlic clove, minced1-3/4 teaspoons ground cumin1-1/2 teaspoons ground coriander1/4 teaspoon crushed red pepper flakes1/2 cup reduced-fat sour creamENCHILADAS:2-1/2 cups shredded cheddar cheese1-1/2 cups shredded Monterey Jack cheese1/2 cup finely chopped onion1 tablespoon minced fresh cilantro12 corn tortillas (6 inches), warmed
Preparation
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.
