Spinach Enchiladas With Cilantro Cream Sauce - cooking recipe

Ingredients

Cilantro Cream Sauce
2 tablespoons minced garlic
1 teaspoon salt
3 cups sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
1 teaspoon sugar
Enchilada stuffing
1 medium onion, chopped
2 tablespoons olive oil
3 (10 ounce) boxes frozen spinach, drained
1 lb queso blanco, grated
10 flour tortillas

Preparation

Cilantro Cream Sauce: Puree garlic with salt.
Combine sour cream, onion, cilantro and sugar.
Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
Add spinach and cook 5 to 10 minutes.
Stir 1 cup of sauce into spinach mixture.
Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
Roll tortilla, tuck ends underneath and place on a baking pan.
Continue until all are gone.
Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
Serve with extra sauce.