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1
For sauce: Cook spinach according to package instructions.
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2
Drain well.
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3
Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown.
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4
Gradually whisk in whipping cream and milk.
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5
Simmer until thickened, about 5 minutes.
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6
Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper.
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7
Puree in batches in processor until almost smooth.
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8
Season with salt and pepper.
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9
(Can be prepared 1 day ahead.
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10
Cover and refrigerate. Bring to room temperature before using.) For enchiladas: Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain.
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11
Combine cheeses in large bowl; set aside 1 1/2 cups for topping.
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12
Combine onion and cilantro in small bowl.
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13
Place 1/4 cup cheese mixture in center of 1 tortilla.
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14
Spoon 2 teaspoons onion mixture over.
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15
Roll up tortilla.
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16
Pla ce seam side down in large glass baking dish.
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17
Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each.
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18
(Can be made 1 day ahead.
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19
Cover and chill.) Preheat oven to 375u00b0F.
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20
Stir sour cream into sauce; pour over enchiladas.
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21
Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.
