The most amazing enchiladas ever. Trust me. Even at a whopping 650 calories per serving, they’re so freakin’ worth it!

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; saut? 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

Recipe Source
Author: Anna Thomas
Source: The Vegetarian Epicure, Book Two (Alfred A. Knopf, New York, 1986)