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Tex Mex
Tex Mex Enchiladas

Cheese Enchiladas With Green 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

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

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.)

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.

Longest Mountain Range: The Andes of South America, 5,000 miles