Spinach Enchiladas

Ingredients

• 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.