Cheese Enchiladas with Green Sauce


* 1 package (6 ounces) fresh baby spinach

* 2 tablespoons butter

* 2 tablespoons all-purpose flour

* 1 cup half-and-half cream

* 1 cup 2% milk

* 1 can (4 ounces) chopped green chilies, drained

* 3 green onions, chopped

* 1/3 cup minced fresh cilantro

* 1 large garlic clove, minced

* 1-3/4 teaspoons ground cumin

* 1-1/2 teaspoons ground coriander

* 1/4 teaspoon crushed red pepper flakes

* 1/2 cup reduced-fat sour cream


* 2-1/2 cups (10 ounces) shredded cheddar cheese

* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese

* 1/2 cup finely chopped onion

* 1 tablespoon minced fresh cilantro

* 12 corn tortillas (6 inches), warmed


* In a large skillet, saute spinach until wilted. Drain and remove. In the same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

* Stir in the chilies, green onions, cilantro, garlic, spices and spinach. Remove from the heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside.

* 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 13-in. x 9-in. baking dish.

* Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 6 servings.