Creamy Spinach and Cheese Enchiladas with Zesty Green Sauce

Instructions

1. 1

   Sauté the fresh baby spinach in a large nonstick skillet until wilted. Drain and remove the spinach.

2. 2

   In the same pan, melt the butter. Stir in the all-purpose flour until smooth, then gradually add the half-and-half cream and 2% milk. Bring the mixture to a boil and cook, stirring, until slightly thickened, about 2 minutes.

3. 3

   Stir in the chopped green chiles, green onions, minced cilantro, garlic, ground cumin, ground coriander, and crushed red pepper flakes. Remove from heat and let cool slightly. Transfer the mixture to a food processor and process until pureed. Stir in the reduced-fat sour cream.

4. 4

   Preheat the oven to 375°F. In a large bowl, combine the shredded cheddar and Monterey Jack cheeses, reserving 1 cup for topping. Add the finely chopped onion and minced cilantro to the remaining cheese mixture and toss to combine.

5. 5

   Place about 1/4 cup of the cheese-onion mixture down the center of each warm corn tortilla. Roll up the tortillas and place them seam-side down in a greased 13x9-inch baking dish. Pour the zesty green sauce over the top and sprinkle with the reserved cheese mixture.

6. 6

   Bake the enchiladas, uncovered, until heated through, about 25-30 minutes.