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(Vegetarian Dish)
1 1/2 lb. trimmed fresh
3 Tbsp. olive oil
1 Tbsp. butter
1/2 large onion, chopped
2 cloves garlic, minced
salt and pepper to taste
3/4 lb. Swiss cheese, grated
10 fresh flour tortillas
vegetable oil

1 Tbsp. butter
1 Tbsp. flour
1 c. milk, heated
1 c. sour cream (room
1/2 c. diced green chilies

Wash the spinach leaves carefully; drain them and chop
them. Heat the olive oil and butter in a large skillet; saute
the onion and garlic in it until they are golden. Add the
spinach and toss it in the hot oil until all of it is wilted.
Season to taste and continue cooking it over medium heat,
stirring often, until all the liquid is gone.
Grate the Swiss cheese coarsely. Take a tortilla, brush
it very lightly with vegetable oil and heat it quickly on both
sides in a skillet until it is very soft and flexible. Spread
a heaping tablespoon of grated cheese in a line down the center
of it, then spread a heaping tablespoon of the spinach over the
cheese. Fold one end of the tortilla over the filling and roll
it up. Continue in this manner until all of the tortillas and
spinach are used up.
Lightly oil a large shallow casserole (8 x 11 x 2-inch
Pyrex) and arrange the enchiladas in it in such a way that they
won't unroll (seam-side down). To make the sauce, melt 1
tablespoon butter in a pot and stir in the flour. Cook this
roux over low heat, stirring constantly, until it is golden.
Add heated milk and stir with a whisk until it is slightly
thickened. Add sour cream, diced chilies and remaining cheese
and cook the sauce over low heat until all cheese is melted and
sauce is quite smooth. Season again and pour it over the
enchiladas. Cover the casserole and bake the enchiladas in a
350 degrees oven for 20 to 25 minutes. They should be very hot all
the way through. Serves 5.

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