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Cheese and Spinach Enchiladas
2 cups chopped onion
2 tablespoons each: vegetable oil and chopped garlic
¼ pound butter
¾ cup all-purpose flour
1 (2-ounce) can tomatoes with green chilies, chopped
4 ounces green chilies, chopped
2 cups each: milk and chicken broth
½ teaspoon salt
16 corn tortillas
Filling (recipe follows)
Sauté onion in oil. Add garlic; cook 1 minute. Add butter and melt; stir in flour and cook about 2 minutes. Slowly add tomatoes, chilies, milk, broth and salt, stirring after addition. Simmer about 10 minutes to make a sauce.
Spray a large, shallow casserole with cooking spray. Pour a small amount of sauce on the bottom of the dish. Dip each side of the tortillas in warm sauce.
Filling
16 ounces frozen chopped spinach, thawed and squeezed dry
½ pound each, grated: Cheddar cheese and mozzarella
1 (4-ounce) can chopped ripe olives
1 bunch green onions, chopped
Sour cream, chopped green onions, and shredded cheese for garnish
Combine spinach, cheeses, olives and green onions.
To assemble: Spoon a heaping tablespoon of Filling into each tortilla; roll cigar-style and place, seam side down, in casserole. Pour remaining Enchilada Sauce over enchiladas. Cover and bake in 350-degree oven about 40 minutes. Uncover and bake 10 more minutes. Let sit 15 minutes before serving.
Enchiladas can be made ahead and baked just before serving. Garnish with sour cream, chopped green onions and shredded cheese, if desired. Makes 8 servings.
