Cheese Enchiladas in Green Sauce

Ingredients

Green Sauce

• 1 (10 ounce) package frozen chopped spinach, cooked and well drained
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup milk (may use skim/lowfat)
• 1 1/2 cups "chicken" broth - may be made with vegetarian "chicken style" bouillon/seasoning
• 1 (4 ounce) can green chiles, drained
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 3/4 teaspoon ground cumin
• 2/3 cup sour cream (may be lowfat)

Enchiladas

• 8 corn tortillas
• 3 cups shredded Monterey Jack/Colby or Mexican blend (may use reduced fat), divided use
• 1 medium onion, chopped
• 1/2 cup sour cream (may use lowfat or fat-free)
• 2 tablespoons minced fresh cilantro (optional)

Instructions

Green Sauce

1. In a medium saucepan, melt margarine over medium heat; blend in flour and salt. Cook, stirring constantly, for about 1 minute.
2. Whisk in milk and "chicken" broth; bring to a boil, stirring constantly, until thickened. Remove from heat; cool to warm.
3. In blender or food processor, combine cooled cooked mixture and all remaining sauce ingredients; cover and process until smooth. Return to saucepan; warm over low heat, but do not boil.

Enchiladas

1. Heat oven to 350 degrees F.
2. Mix 2 3/4 cups cheese (reserve remaining 1/4 cup for topping), onion, sour cream and cilantro, if using. Dip a tortilla into heated green sauce. Spoon about 1/4 cup cheese mixture onto tortilla; roll around filling. Arrange filled tortillas, edges down, side by side in 12 x 7 x 2-inch baking dish. Pour remaining sauce over enchiladas, smoothing sauce to completely cover enchiladas. Sprinkle with reserved Cheddar cheese.
3. Bake, uncovered, for 20 minutes, or until bubbly hot. If desired, garnish with dollops of sour cream and a lime or avocado wedge.

Attribution

Posted by LuAnn at recipegoldmine.com.

Source: Loosely adapted from Savor the Flavor: A Collection of Vegetarian Recipes, Niles Westside Seventh-Day Adventist Church.