Recipe Name:	Cheese Enchiladas	Difficulty:	Easy
Source:	Epicurious	Serving Size:	6
Ethnicity:	Mexican	Comments:
Base:	Vegetable	Top with Green Enchilada Sauce.
Course:	Entree
Preparation Time:	10-20 Minutes

Ingredients: 1/2 Cup(s) vegetable oil 12 Each(s) 6-inch corn tortillas 3 Cup(s) grated mild cheddar cheese 1 1/2 Cup(s) grated Monterey Jack cheese 1/2 Cup(s) finely chopped onion 1 Tablespoon(s) chopped fresh cilantro 1/2 Cup(s) sour cream

Directions: 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 Green Enchilada Sauce; pour over enchiladas. Sprinkle with reserved 1-1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes. For a quickie meal, top with canned enchilada sauce, cheese, and bake as above. We like ours topped with chopped black olives, a little salsa, and chopped fresh cilantro.

Green Enchilada Sauce (Add to Shopping List) : 1/2 Each(s) 10-oz. package frozen chopped spinach 1 Tablespoon(s) butter 1 Tablespoon(s) all-purpose flour 1 Cup(s) whipping cream 1 Cup(s) milk 6 Tablespoon(s) chopped fresh cilantro 3 Each(s) green onions, minced 1/2 Each(s) 4-ounce can diced green chiles 1/2 Each(s) 10-oz. package frozen chopped spinach 1 Tablespoon(s) butter 1 Tablespoon(s) all-purpose flour 1 Cup(s) whipping cream 1 Cup(s) milk 6 Tablespoon(s) chopped fresh cilantro 3 Each(s) green onions, minced 1/2 Each(s) 4-ounce can diced green chiles

Directions: 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, chiles, 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.)