- 1 pkg. (6 oz.) fresh baby spinach
- 2 Tbsp. butter (we used salted butter)
- 2 Tbsp. all-purpose flour
- 1 cup half-and-half cream
- 1 cup 2% milk (we used ½ cup whole milk and ½ cup skim milk)
- 1 can (4 oz.) chopped green chilies, drained
- 3 green onions, chopped
- 1/3 cup minced fresh cilantro
- 1 large garlic clove, minced
- 1 ¾ tsp. ground cumin
- 1 ½ tsp. ground coriander
- ¼ tsp. crushed red pepper flakes
- ½ cup reduced-fat sour cream
- 2 ½ cups (10 oz.) shredded cheddar cheese (we used sharp cheddar)
- 1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
- ½ cup finely chopped onion (we used yellow onion)
- 1 Tbsp. minced fresh cilantro
- 12 corn tortillas (6 in.), warmed
- Preheat the oven to 375 degrees. Take a large nonstick skillet out and place it on the stovetop (they never say what to set the heat to so we just went with medium heat), once heated add in the spinach and stir until wilted. Drain the spinach (we didn’t have any liquid left in the skillet by the time the spinach wilted) and place it on a plate for the time being. Now that the skillet is empty, add in the butter and let it get completely melted. Stir in the flour until the mixture looks smooth. Gradually pour in the cream and milk, bringing it up to a boil. Stir constantly for 2 minutes or until it gets slightly thickened.
- Add the chilies, green onions, cilantro, garlic, spices and spinach into the skillet, stirring to combine*. Take the skillet off the heat and allow the skillet mixture to cool down a little before it gets placed in a food processor. Put the lid on the processor and process until the sauce mixture is pureed. Stir in the sour cream and leave the sauce off to the side for now (we put the pureed sauce in a mixing bowl before combining it with the sour cream so that we knew everything was completely mixed together).
- Take a large mixing bowl out and combine the cheeses together in it, scooping 1 cup of it out and leaving it off to the side for now. Add the onion and cilantro into the large mixing bowl with the cheese, stirring to make sure everything’s equally distributed. Take a 13-in. x 9-in. baking dish and grease the inside of it (we used nonstick cooking spray). Take one of the warmed tortillas and place close to ¼ cup of the onion cheese mixture down the middle of it. Roll the tortilla up and place it seam-side down in the greased baking dish. Repeat with remaining tortillas**.
- Pour the sauce over the top of the enchiladas, followed by sprinkling that 1 cup of cheese afterwards. Stick the dish in the oven, uncovered, to cook for 25-30 minutes or until it’s heated through.
*We thought the sauce tasted a little bland so we added some salt and it tasted much better, really helped bring out the flavors !
**If you’re wondering how to get that many tortillas into the baking dish, we found it’s easy if you lay them this way:
If you love cheese then you’ll love these enchiladas ! The onions add a crunch to the dish that would be missing otherwise.
Recipe source unknown.
Take care everybody !