Last week I went to a girls lunch out at a local Mexican restaurant. I had their spinach enchiladaswith a nice cheesy white sauce, and they were so good I decided to try making my oven version at home. These take a little prep but come together easily for a nice dinner with some rice and beans.
1 pkg. frozen spinach, defrosted and squeezed to get all the water out
4 oz. cream cheese
1/4 small onion chopped
1 c. corn
1 c. chopped cilantro
8 flour tortillas
1 c. milk
2 T. flour
2 T. butter
1 T. coriander
1 c. shredded cheese (your choice of type)
Mix spinach, corn, onion and cilantro. Spread cream cheese on each tortilla. Fill with spinach mixture and roll up. Put the butter in a saucepan and melt over medium heat. Add flour and whisk to incorporate. Whisk in milk. Mix in cheese. As the cheese melts the sauce will thicken. Put 1/4 c. of the sauce in the bottom of a sprayed baking dish. Mine was a little smaller than a 13 x 9 pan. Place tortillas on top of sauce. Top with remaining sauce. Bake at 350 for 30-40 minutes.
1 pkg. frozen spinach, defrosted and squeezed to get all the water out
4 oz. cream cheese
1/4 small onion chopped
1 c. corn
1 c. chopped cilantro
8 flour tortillas
1 c. milk
2 T. flour
2 T. butter
1 T. coriander
1 c. shredded cheese (your choice of type)
Mix spinach, corn, onion and cilantro. Spread cream cheese on each tortilla. Fill with spinach mixture and roll up. Put the butter in a saucepan and melt over medium heat. Add flour and whisk to incorporate. Whisk in milk. Mix in cheese. As the cheese melts the sauce will thicken. Put 1/4 c. of the sauce in the bottom of a sprayed baking dish. Mine was a little smaller than a 13 x 9 pan. Place tortillas on top of sauce. Top with remaining sauce. Bake at 350 for 30-40 minutes.
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