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Cheese Enchiladas with Green Sauce
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
Sauce
1/2 PackungFrozen chopped spinach; (10-ounce)
1 Esslöffelbutter
1 Esslöffelall-purpose flour
1 Tassewhipping cream
1 Tassemilk
6 Esslöffelcilantro chopped, fresh
green onions minced
1/2 DoseDiced green chilies; drained (4-ounce)
1 3/4 Teelöffelground cumin
1 1/2 Teelöffelcoriander ground
1/4 TeelöffelDried crushed red pepper
Enchiladas
1/2 Tassevegetable oil
12 Corn tortillas; (6-inch)
3 TasseGrated mild cheddar cheese
1 1/2 TasseGrated Monterey Jack cheese
1/2 Tasseonion finely chopped
1 Esslöffelcilantro chopped, fresh
1/2 Tassesour cream
die Zubereitung:

For sauce:

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.)

For enchiladas:

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 375F. 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.


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