Week 2: Cheese Enchiladas with Green Sauce

Yield: 2 dinners and 2 lunches

Ingredients

Sauce

• 10-ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 1 cup sour cream or Greek yogurt 
• 1 cup milk
• 6 tablespoons chopped fresh cilantro
• 3 green onions, minced
• 1/2 4-ounce can diced green chilies, drained
• 1 3/4 teaspoons ground cumin  
• 1/4 teaspoon dried crushed red pepper

Enchiladas

• 1/4 cup vegetable oil
• 10 6-inch corn tortillas
• 1 10 oz. package sharp cheddar cheese (grated)
• 1 can black beans (drained)
• 1/2 cup finely chopped onion
• Rest of  chopped fresh cilantro  

Preparation

For sauce:
 Melt butter in skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in sour cream/Greek yogurt and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin,  and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For enchiladas:
Heat oil in  skillet over medium-high heat. Using tongs or fork briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 375°F. Stir yogurt into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes