- 1/2 10-ounce package frozen chopped spinach
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 cup whipping cream
- 1 cup milk
- 6 tablespoons chopped fresh cilantro
- 3 green onions, minced
- 1/2 4-ounce can diced green chilies, drained
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup vegetable oil
- 12 6-inch corn tortillas
- 3 cups grated mild cheddar cheese
- 1 1/2 cups grated Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 tablespoon chopped fresh cilantro
- 1/2 cup sour cream
- Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.