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The adventures of Lori Buff, a studio potter and teacher, as she makes ceramic art and enjoys life with friends, family and some dogs. Travel and other interesting stuff is also discussed.
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Meatless Monday - Green Cheese Enchiladas
Enchiladas are so versatile. You can make them in a wide variety of different ways. Here's a meat free, bean free version that is really tasty and different.
Check out the gallery page - Future Relics Gallery
by Lori Buff
Ingredients:
1
package (6 ounces) fresh baby spinach
2
tablespoons butter
2
to 2-1/2 tablespoons all-purpose
flour
2
cups milk
1
can (4 ounces) chopped green chilies, drained; or 3 serrano
chilies finely chopped
3
green onions, chopped
1/3
cup minced fresh cilantro
1
large garlic clove, minced
1-3/4
teaspoons ground cumin
ENCHILADAS:
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
Directions
- In a large skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened.
- Stir in chilies, green onions, cilantro, garlic, cumin and spinach. Remove from heat; cool slightly. If desired, transfer to a food processor; cover and process until pureed. We left it chunky.
- Preheat oven to 375ï½°. 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 13x9-in. baking dish.
- Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, 25-30 minutes or until heated through. Yield: 6 servings.
Green Cheese Enchiladas |
Comments
Yum! I bet they would be good with corn tortillas as well.
ReplyDeleteHOLEEEEEE CATS, yep, sure does look brilliant!!!!!!
ReplyDeleteThey're good, you could probably sub with vegan cheese.
Deletegot me searchin', mmm mmm :) http://www.food.com/recipe/spicy-spinach-potato-enchiladas-vegan-432492
ReplyDeleteThose sound delicious.
Deletethese look fantastic! I must make them soon.
ReplyDeleteYou'll love them.
Delete