Cheese Enchiladas in Green Sauce

Ingredients

Sauce

• a 10-ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 2 cups 10% cream
• 6 tablespoons chopped fresh cilantro
• 3 green onions, minced
• 2-3 diced green chilies
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon dried crushed red pepper
• 2 cloves minced garlic

Enchiladas

• 12 tortillas - I use whole wheat
• 3 cups grated pepper jack cheese
• 1 1/2 cups grated Monterey Jack cheese
• 1 can refried black beans
• 1/2 cup finely chopped sweet onion
• 1 tablespoon chopped fresh cilantro

• 1/2 cup sour cream

Directions

For sauce: Defrost the frozen spinach according to package instructions, drain well and set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in the 10% cream. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, garlic, cumin, coriander and dried red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper if desired, and set aside.

For enchiladas: Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Spread refried beans over tortilla, then sprinkle 1/4 cup of cheese mixture on top. Spread 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, beans, cheese and onion, using 1/4 cup cheese for each.

Preheat oven to 375°F. 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 35 minutes.