This recipe has a lot more steps than our normal recipes, but that doesn’t make it difficult.
- 4 (10 ounce) packages frozen chopped spinach or 4 bunches fresh spinach, cooked
- 2 tablespoons chopped garlic
- 1 large onions, chopped
- 1 lb fresh mushrooms, halved
- 1 tablespoon butter
- 2 slices white bread, crusts removed
- 1 dash of salt (or more to taste)
- 2 teaspoons white pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon chili powder
- 2 eggs
- 2 cups grated monterey jack and cheddar cheese blend, divided
- 10 -12 flour tortillas
Cilantro Cream Sauce
- 3 cups half-and-half
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 tablespoon cornstarch, plus
- 2 teaspoons cornstarch, dissolved in a small amount of cold water
- 3 cups chopped cilantro
- Cook the spinach according to the package directions, if using frozen.
- While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
- Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
- Remove pan from heat, and set aside.
- Drain spinach, squeezing out excess water.
- Make bread crumbs in food processor from sliced bread.
- Add spinach, salt, pepper, nutmeg, chili powder and eggs and process until blended thoroughly.
- Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
- Preheat broiler.
- Spoon a portion of filling onto each tortilla and roll it up.
- Place each enchilada in casserole dish, seam side down.
- Repeat until you’ve used up filling.
- For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
- The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
- Off the heat, stir in cilantro.
- Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
- Broil until cheese melts and turns a nice golden color.