|
|
SPINACH ENCHILADAS SUIZAS (Vegetarian Dish) 1 1/2 lb. trimmed fresh spinach 3 Tbsp. olive oil 1 Tbsp. butter 1/2 large onion, chopped 2 cloves garlic, minced salt and pepper to taste 3/4 lb. Swiss cheese, grated 10 fresh flour tortillas vegetable oil Sauce: 1 Tbsp. butter 1 Tbsp. flour 1 c. milk, heated 1 c. sour cream (room temperature) 1/2 c. diced green chilies Wash the spinach leaves carefully; drain them and chop them. Heat the olive oil and butter in a large skillet; saute the onion and garlic in it until they are golden. Add the spinach and toss it in the hot oil until all of it is wilted. Season to taste and continue cooking it over medium heat, stirring often, until all the liquid is gone. Grate the Swiss cheese coarsely. Take a tortilla, brush it very lightly with vegetable oil and heat it quickly on both sides in a skillet until it is very soft and flexible. Spread a heaping tablespoon of grated cheese in a line down the center of it, then spread a heaping tablespoon of the spinach over the cheese. Fold one end of the tortilla over the filling and roll it up. Continue in this manner until all of the tortillas and spinach are used up. Lightly oil a large shallow casserole (8 x 11 x 2-inch Pyrex) and arrange the enchiladas in it in such a way that they won't unroll (seam-side down). To make the sauce, melt 1 tablespoon butter in a pot and stir in the flour. Cook this roux over low heat, stirring constantly, until it is golden. Add heated milk and stir with a whisk until it is slightly thickened. Add sour cream, diced chilies and remaining cheese and cook the sauce over low heat until all cheese is melted and sauce is quite smooth. Season again and pour it over the enchiladas. Cover the casserole and bake the enchiladas in a 350 degrees oven for 20 to 25 minutes. They should be very hot all the way through. Serves 5. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |