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Tuesday, October 18, 2016

Spinach Enchiladas

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.

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