For Sauce: Cook spinach according to pkg. Instructions. Drain well. Set aside. Melt butter in heavy medium skillet on medium heat. Add flour and stir mixture 2 minutes, do not brown. Gradually whisk in whipping cream. Simmer until thickened, about 5 minutes. (You may have to add more flour to thicken). Stir in Spinach, cilantro, green onion, chilies, cumin, coriander & red pepper. Season with Seasoned salt and seasoned pepper. (Can be prepared, covered and refrigerated at this point. 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, approx. a few seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 ½ C for topping. Combine onion and cilantro in small bowl. Place ¼ C cheese mixture in center. Spoon 2 tsp. Onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Continue with remaining tortillas, cheese and onions, using ¼ Cup cheese for each. (Can be made 1 day ahead.) Preheat oven to 375 degrees F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 ½ C cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Very very good. I have actually had friends claim these are better than restaurant enchiladas.