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Enchiladas Verde
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    Enchiladas Verde

  • 4 flour tortillas
    Filling:
  • 2 cups Kraft Mexican Blend cheese
  • 1/2 onion -- chopped small
  • 2 cloves garlic -- minced
  • 1/2 cup Friendship Roasted Garlic Sour Cream -- * see note
  • 2 tbsp fresh cilantro -- chopped
  • 1 tsp kosher salt
  • 1/4 tsp Garlic Diablo -- ** see note
    Sauce:
  • 1 10 oz pkg frozen spinach -- thawed & drained
  • 2 tbsp unsalted butter -- melted
  • 2 tbsp all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 cup low fat milk
  • 1 1/2 cups chicken broth
  • 2 tsp chopped green chiles
  • 1/2 small onion -- chopped
  • 3/4 tsp ground cumin
  • 2/3 cup Friendship Roasted Garlic Sour Cream
    Before Baking:
  • Kraft Mexican Cheese Blend -- for sprinkling
  • For sauce: Combine flour and butter in a saucepan. Cook over low heat until flour is completely incorporated but not browned. Add milk and broth and cook until thickened. Remove from heat. In a large bowl, combine all other sauce ingredients. Mix well and then add the heated white sauce mixture. Mix well. Set aside.

    For filling: Combine all filling ingredients in a small bowl. Set aside.

    Lightly toast each tortilla in a ungreased nonstick skillet over medium heat for about 20 seconds each, just to soften.

    Fill each tortilla with one quarter of the filling mixture. Roll up.

    Put some of the sauce in the bottom of a 13x9" casserole. Top with the 4 rolled enchiladas. Top with the rest of the sauce and then sprinkle with some more of the cheese mixture.

    Bake at 350?F for 20 minutes. Let sit for 10 minutes before serving.

    Serve with a salad and some refried beans.

    NOTES : Risa's notes:

    * If you can't get Friendship's Roasted Garlic Sour Cream (IMHO the best), use any kind of sour cream. Even low fat or fat free works well in this recipe because you are not cooking it over a flame (it can't break).

    ** Garlic Diablo is a ground garlic and chile mixture. Since it is from a very small company (sent to me as a gift), just mix some pure ground dried chiles with a bit of garlic powder. Or just use some ground black pepper (which is in the original recipe).

    From: RisaG,radiorlg@yahoo.com.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Saturday, July 20, 2002

    *BACK TO RISAG*







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