Spinach Enchiladas

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2016 07July Recipes-SpinachEnch FeatureIngredients

  • 4-10oz pkgs frozen chopped spinach, cooked
  • 2 Tbs chopped garlic
  • 1 large onion, chopped
  • 1 lb fresh mushrooms, halved
  • 1 Tbsp butter
  • 2 slices white bread, crusts removed
  • salt
  • 2 tsp white pepper
  • ¼ tsp nutmeg
  • ½ tsp chili powder
  • 2 eggs
  • 2 cups grated Monterrey Jack cheese blend, divided
  • 10-12 flour tortillas
  • 3 cups half & half
  • ¼ tsp cayenne pepper
  • 1 ½ tsp salt
  • 1 Tbs plus 2 tsp cornstarch, dissolved in a small amount of water
  • 2 bunches chopped cilantro

Directions

  1. Cook the spinach according to directions on package.
  2. While spinach is cooking, combine garlic, onion, & mushrooms in a food processor until coarsely chopped.
  3. Melt butter in a saute pan and saute onion mixture until onions are translucent. Remove pan from heat & set aside.
  4. Drain spinach, squeezing out all excess liquid.
  5. Make bread crumbs in the food processor from bread slices.
  6. Add spinach, salt, pepper, nutmeg, chili powder, & eggs. Process until thoroughly blended.
  7. Transfer to a mixing bowl and stir in onion mixture and 6 Tbs cheese.
  8. Preheat broiler.
  9. Spoon a portion of filling into each tortilla and roll. Place each enchilada in casserole dish, seam side down. Repeat until all filling is used.
  10. For cream sauce, mix half & half, cayenne, salt & a little of dissolved cornstarch in a medium saucepan
  11. Heat until thickened. Sauce should be creamy, not runny; add more cornstarch mixture if necessary.
  12. Turn off the heat, stir in cilantro.
  13. Pour cilantro cream over the enchiladas and sprinkle with remaining cheese.

Broil until cheese melts.

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