Post by carnation037 on Jan 11, 2003 10:46:02 GMT -6
Spinach Enchiladas with Sauce
1 quart milk
1/2 c. butter or margarine
1/2 c. flour
1 large California chili, or 1 small can, chopped
2 jalepenos fresh or from a jar, chopped
1 tsp. salt
1/2 tsp. white pepper
1 tsp. garlic powder
1 medium chopped onion
2 tablespoons Olive oil
3 10oz. boxes frozen spinach, cooked and drained well
1 lb. grated Swiss cheese
10 flour tortillas
Heat milk in saucepan until hot and set aside.
Melt butter in a large frying pan.
Add flour and blend into roux.
Blend in the hot milk.
Cook and stir until creamy - at least 5 minutes.
Thin with water if sauce becomes too thick.
Add chilies, jalapenos, salt, pepper and garlic powder.
Stir until blended then set aside.
In separate pan saute onions in olive oil until translucent.
Add spinach and cook 5 to 10 minutes.
Stir 1 cup of sauce into spinach mixture.
Reserve 1/2 pound Swiss cheese for topping and divide remaining
cheese into 10 parts, placing a little on each tortilla.
Top with about 1/2 cup of the spinach mixture and more cheese
on top of spinach.
Preheat oven to 375.
Roll tortilla, tuck ends underneath and place on a baking pan.
Continue with the rest of the tortillas.
Cover each tortilla with a ladle of sauce.
Sprinkle reserved cheese on top.
Bake for 15 to 20 minutes or until golden brown.
Serve with extra sauce.
Makes 10 servings.
1 quart milk
1/2 c. butter or margarine
1/2 c. flour
1 large California chili, or 1 small can, chopped
2 jalepenos fresh or from a jar, chopped
1 tsp. salt
1/2 tsp. white pepper
1 tsp. garlic powder
1 medium chopped onion
2 tablespoons Olive oil
3 10oz. boxes frozen spinach, cooked and drained well
1 lb. grated Swiss cheese
10 flour tortillas
Heat milk in saucepan until hot and set aside.
Melt butter in a large frying pan.
Add flour and blend into roux.
Blend in the hot milk.
Cook and stir until creamy - at least 5 minutes.
Thin with water if sauce becomes too thick.
Add chilies, jalapenos, salt, pepper and garlic powder.
Stir until blended then set aside.
In separate pan saute onions in olive oil until translucent.
Add spinach and cook 5 to 10 minutes.
Stir 1 cup of sauce into spinach mixture.
Reserve 1/2 pound Swiss cheese for topping and divide remaining
cheese into 10 parts, placing a little on each tortilla.
Top with about 1/2 cup of the spinach mixture and more cheese
on top of spinach.
Preheat oven to 375.
Roll tortilla, tuck ends underneath and place on a baking pan.
Continue with the rest of the tortillas.
Cover each tortilla with a ladle of sauce.
Sprinkle reserved cheese on top.
Bake for 15 to 20 minutes or until golden brown.
Serve with extra sauce.
Makes 10 servings.