Spinach Enchiladas Suizas
 
1-1/2 lbs.   trimmed spinach  
3 Tbs.   olive oil  
1 Tbs.   butter  
1/2 lg.   onion, chopped  
2 cloves   garlic, minced  
  salt to taste  
3/4 lb.   Swiss cheese, grated  
10   corn tortillas  
  vegetable oil  
Sauce  
1 Tbs.   butter  
1 Tbs.   flour  
1 c.   milk, heated  
1 c.   sour cream, at room temperature  
1/2 c.   diced green chilis  
Optional Garnish  
  sour cream  
  hot sauce  
 
 
1 Wash the spinach leaves carefully, drain them, and chop them. Heat the olive oil and butter in a large skillet; sauté the onions and garlic in it until they are golden. Add the spinach and toss it in the hot oil until all of it is wilted. Salt it to your taste and continue cooking it over medium heat, stirring often, until all the liquid is gone.
2 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 the tortillas and spinach are used up.
3 Lightly oil a large, shallow casserole and arrange the enchiladas in it in such a way that they won't unroll.
4 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 the heated milk and stir with a whisk until it is slightly thickened. Add the room-temperature sour cream, diced chilis, and the remaining cheese and cook the sauce over low heat until all the cheese is melted and the sauce is quite smooth. Season it lightly with salt and pepper and pour it over the enchiladas.
5 Cover the casserole and bake the enchiladas in a preheated oven at 350° for abot 20 to 25 minutes. They should be very hot all the way through. If you like, you can uncover the casserole and brown the sauce under the broiler for a few minutes before serving.
6 Serve the enchiladas hot, and garnish them with extra sour cream and hot sauce if desired.
 
Servings: 5
Yield: 10 enchiladas
Cooking time: 25 minutes
Ready in: 1 hour
 
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
sour cream
hot sauce
 
       
Amount Per Serving      
Calories   652.26  
Calories From Fat   392.08  
    % Daily Value
Total Fat 44.63g   68%  
Saturated Fat 22.95g   114%  
Cholesterol 98.91mg   32%  
Sodium 426.66mg   17%  
Potassium 909.82mg   25%  
Carbohydrates 37.76g   12%  
Dietary Fiber 5.99g   23%  
Protein 28.84g   57%  
Vitamin A 8078.89IU   161%  
Vitamin C 35.49mg   59%  
Calcium 970.26mg   97%  
Iron 4.01mg   22%  
Vitamin E 3.95IU   13%  
Thiamin 0.21mg   13%  
Riboflavin 0.65mg   38%  
Niacin 1.86mg   9%  
Vitamin B6 0.45mg   22%  
Folate 281.82µg   70%  
Vitamin B12 1.46µg   24%  
Pantothenic Acid 0.83mg   8%  
Phosphorus 720.88mg   72%  
Magnesium 153.24mg   38%  
Zinc 4.07mg   27%  
 
Recipe Source
Author: Anna Thomas
Source: The Vegetarian Epicure, Book Two (Alfred A. Knopf, New York, 1986)

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