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
- Cook the spinach according to directions on package.
- While spinach is cooking, combine garlic, onion, & mushrooms in a food processor until coarsely chopped.
- Melt butter in a saute pan and saute onion mixture until onions are translucent. Remove pan from heat & set aside.
- Drain spinach, squeezing out all excess liquid.
- Make bread crumbs in the food processor from bread slices.
- Add spinach, salt, pepper, nutmeg, chili powder, & eggs. Process until thoroughly blended.
- Transfer to a mixing bowl and stir in onion mixture and 6 Tbs cheese.
- Preheat broiler.
- 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.
- For cream sauce, mix half & half, cayenne, salt & a little of dissolved cornstarch in a medium saucepan
- Heat until thickened. Sauce should be creamy, not runny; add more cornstarch mixture if necessary.
- Turn off the heat, stir in cilantro.
- Pour cilantro cream over the enchiladas and sprinkle with remaining cheese.
Broil until cheese melts.