Ginger's Green Enchiladas

Ginger’s Green Enchiladas –Adapted from “Cheese Enchiladas with Green Sauce” from Epicurious.com

Sauce:
Oilive oil
½ large onion, chopped
3-4 garlic cloves, chopped
2 jalapeños (including ribs & seeds), chopped
½ lb. tomatillos, husked and chopped
½ bag frozen spinach (Trader Joe’s)
1 4oz. can diced green chilies, drained
½ bunch fresh cilantro, chopped
3-4 green onions, minced
2-3 teaspoons ground cumin (or to taste)
1 Tablespoon butter
1 Tablespoon flour
2 cups half-and-half
salt and pepper to taste
½ cup sour cream

Saute onions, garlic, jalapeños, and tomatillos in olive oil until soft. Add frozen spinach and canned green chilies. Simmer until spinach thaws and excess moisture evaporates. Add cilantro, green onions and cumin. Stir and cook a few more minutes and set aside. In another pan, melt butter over medium heat. Add flour and stir mixture 2 minutes. Do not brown. Gradually wisk in half-and-half. Simmer until thickened, about 5 minutes. Stir in vegetable mixture. Puree in batches in food processer (I used a stick blender in the cooking pot –much easier) until almost smooth. Season with salt and pepper. (This sauce can be prepared 1 day ahead. Cover and refigerate. Bring to room temperature before using.) When ready to use sauce, stir in the sour cream.

Enchiladas: 13 x 9 pan

Option 1: Cheese Enchilada casserole
-Green sauce (from before)
-Corn tortilla halves
-4-6 cups grated cheese (I used equal parts: TJ’s Grated Sharp Cheddar and TJ’s Pepper Jack)
½ cup finely chopped red onion
½ bag TJ’s frozen roasted corn, thawed
1 can black beans, rinsed
½ bunch fresh cilantro, chopped

Set aside 1½ cup cheese mixture. You are going to make 3 total layers. Spread a little sauce in the bottom of the pan. Dip each tortilla half in remaining sauce, wipe off excess, and sent in pan to make one complete layer of tortillas. Layer cheese, corn, onion, beans, and cilantro. Continue layering 2 more times. Top with sauce and reserved cheese.
Bake in preheated oven at 375° for about 25 minutes. Let rest 10 minutes before serving.

Option 2: Chicken Enchilada Casserole
Same ingredients and layering as above, except leave out the beans and add 3-4 cups chopped, cooked chicken. Bake as above.

Option 3: Individually Rolled Enchiladas
½ cup vegetable oil
12, 16 inch corn tortillas
Filling of choice as above (reserve 1½ cup cheese for the top)
Green sauce

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 towel and drain. Combine filling of choice above. Place generous ¼ cup mixture in the center of 1 tortilla. Place seam side down in 13 x 9 baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas. Sprinkle with reserved 1½ cup cheese. Bake as above.