Trouble With Toast

Recipe: Cheese-a-rific, Cilantro-tastic Enchiladas | October 3, 2008

Yes, that recipe name is a Trouble With Toast original, thankyouverymuch (but I got the inspiration from a Bon Appetit recipe).  When it comes to Tex-Mex, I’m either steadfastly opposed to it or madly craving it.  This week, I found myself in the latter situation, but I decided to veer from my usual “throw a bunch of stuff in a flour tortilla and call it a taco” method and stretch into enchilada territory.

Warning: if you are one of those unfortunate souls who cannot stomach the flavor of cilantro, AVOID THIS RECIPE.  It is very prevalent, and it is intended to be, so another version of enchiladas might be better for you (as opposed to omitting the ingredient and having to reconfigure the entire shebang).

The dish is incredibly rich, but it has tons of great flavor, so a small portion goes a long way.  You could certainly shred some cooked meat into the tortillas (perhaps some store-bought rotisserie chicken or leftover pulled pork), but again, this is a very filling dish, so it probably works best as a vegetarian entree.  I wish I had some pictures to share, but they didn’t come out very well–and come on, we all know what enchiladas look like, right?  Anyway, cilantro-lovers, rejoice and enjoy!

  • 10-ounce package frozen chopped spinach
    1 tablespoon butter
    1 tablespoon all purpose flour
    1 cup whipping cream
    1 cup milk (I used skim)
    6 tablespoons chopped fresh cilantro
    3 green onions, minced
    4-ounce can diced green chilies, drained
    1 3/4 teaspoons ground cumin
    1 1/2 teaspoons ground coriander
    1/2 teaspoon dried crushed red pepper (cut this down if you’re spice-sensitive)
    1/2 cup vegetable oil
    12 6-inch corn tortillas
    3 cups grated mild cheddar cheese (I used reduced fat)
    1 1/2 cups grated Monterey Jack cheese (reduced fat here as well)
    1/2 cup finely chopped onion
    1 tablespoon chopped fresh cilantro
    1/2 cup sour cream (I used fat free)

Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper.

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. 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.

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25-30 minutes.



  1. Man ALIVE–that is a lot of cilantro. Could you even cut back a bit?

    Comment by Lemmonex — October 3, 2008 @ 6:03 pm

  2. Haha…yeah, it is. In fact, my entire veggie crisper still smells like cilantro two days after I cooked this meal. You could probably cut it back a bit, though I might suggest throwing in some bell peppers or something in exchange (just to make sure you get that big flavor oomph).

    Comment by bettyjoan — October 3, 2008 @ 6:16 pm

  3. I’m so making this. Cilantro is KING in my household!

    Comment by LivitLuvit — October 3, 2008 @ 10:17 pm

  4. Livit: Yay, another cilantro fiend! I cook with it any chance I get, and as with garlic, I usually double whatever the recipe calls for (except in this recipe, since there was already so much).

    Comment by bettyjoan — October 5, 2008 @ 12:01 am

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