Jalapenos Spinach Enchilada


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Servings: 10
  • 4 (10 ounce) packages frozen chopped spinach or 4 bunches fresh spinach, cooked
  • 2 tablespoons chopped garlic
  • 1 large onion, chopped
  • 1 lb fresh mushrooms, halved
  • 1 tablespoon butter
  • 2 slices white bread, crusts removed
  • salt
  • 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
  • 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
  • For enchiladas, 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.
  • 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.

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