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| Spinach Enchiladas Suizas |
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| 1-1/2 lbs. |
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trimmed spinach |
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| 3 Tbs. |
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olive oil |
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| 1 Tbs. |
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butter |
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| 1/2 lg. |
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onion, chopped |
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| 2 cloves |
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garlic, minced |
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salt to taste |
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| 3/4 lb. |
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Swiss cheese, grated |
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| 10 |
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corn tortillas |
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vegetable oil |
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| Sauce |
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| 1 Tbs. |
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butter |
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| 1 Tbs. |
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flour |
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| 1 c. |
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milk, heated |
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| 1 c. |
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sour cream, at room temperature |
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| 1/2 c. |
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diced green chilis |
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| Optional Garnish |
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sour cream |
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hot sauce |
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| 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. |
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| Servings: 5 |
| Yield: 10 enchiladas |
| Cooking time: 25 minutes |
| Ready in: 1 hour |
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| 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 |
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| Amount Per Serving |
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| Calories |
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652.26 |
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| Calories From Fat |
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392.08 |
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% Daily Value |
| Total Fat 44.63g |
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68% |
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| Saturated Fat 22.95g |
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114% |
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| Cholesterol 98.91mg |
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32% |
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| Sodium 426.66mg |
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17% |
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| Potassium 909.82mg |
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25% |
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| Carbohydrates 37.76g |
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12% |
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| Dietary Fiber 5.99g |
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23% |
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| Protein 28.84g |
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57% |
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| Vitamin A 8078.89IU |
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161% |
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| Vitamin C 35.49mg |
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59% |
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| Calcium 970.26mg |
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97% |
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| Iron 4.01mg |
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22% |
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| Vitamin E 3.95IU |
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13% |
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| Thiamin 0.21mg |
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13% |
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| Riboflavin 0.65mg |
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38% |
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| Niacin 1.86mg |
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9% |
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| Vitamin B6 0.45mg |
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22% |
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| Folate 281.82µg |
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70% |
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| Vitamin B12 1.46µg |
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24% |
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| Pantothenic Acid 0.83mg |
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8% |
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| Phosphorus 720.88mg |
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72% |
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| Magnesium 153.24mg |
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38% |
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| Zinc 4.07mg |
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27% |
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| Recipe Source |
| Author: Anna Thomas |
| Source: The Vegetarian Epicure, Book Two (Alfred A. Knopf, New York, 1986) |
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Created using The Living Cookbook recipe management
software. Visit www.livingcookbook.com
for more great recipes.
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