Recipe: Cheese Enchiladas with Green Sauce - Dearest Marilyn: Here is an intriguing recipe. Could it be it?

CHEESE ENCHILADAS WITH GREEN SAUCE

SAUCE:
5 oz (1/2 of a 1o oz package) frozen chopped spinach
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1 cup milk
6 tablespoons chopped fresh cilantro
3 green onions, minced
2 oz (1/2 of a 4 oz can) diced green chilies, drained
1 3/4 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1/4 teaspoon dried crushed red pepper
ENCHILADAS:
1/2 cup vegetable oil
12 (6-inch) corn tortillas
3 cups grated mild cheddar cheese
1 1/2 cup grated Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon chopped fresh cilantro
1/2 cup sour cream

FOR SAUCE:
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. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For enchiladas:
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. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 375 degrees 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 minutes.

Source: Bon Appetit, February 1995