Creamy Spinach Enchiladas

spinach enchiladasMexican food, Tex-Mex, call it what you will, but when there are tortillas, cheese, and some pep involved, I'm a big a fan. These spinach enchiladas are supposedly modeled after those from a restaurant in Houston by the name of Jalapenos. I've never eaten there, but a friend who shared this recipe with me swears they taste like the real deal. I just think they taste good.

They're a great way to get picky eaters to eat some spinach, and they're easy to make. Because they're not too spicy, they're also a good dish to bring to a new mother.

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Creamy Spinach Enchiladas

  • 4 (10 ounce) packages frozen chopped spinach 
  • 2 tablespoons garlic
  • 1 large onion, chopped
  • 1 lb fresh mushrooms, halved
  • 1 tablespoon butter
  • 2 slices white bread, crusts removed
  • salt to taste
  • 2 teaspoons 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 more teaspoons of cornstarch dissolved in a little water.
  • 3 cups chopped cilantro

For enchiladas: Cook the spinach according to the package directions. 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. Then add spinach, salt, pepper, nutmeg, chili powder and eggs and process until all is blended.

Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.

Spoon a portion of filling onto each tortilla and roll it up, then place them into a casserole dish, seam side down.

For cream sauce: Mix half-and-half, cayenne, salt, and a little of the dissolved corn starch in medium saucepan, and heat until thickened. A
dd more cornstarch mixture as necessary.

Remove from heat, stir in cilantro.

Pour sauce over tortillas, and sprinkle with remaining cheese.

Broil until cheese melts and turns golden.

Image via Noonch/Flickr
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