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    You are in: Home / Recipes / Jalapenos' Spinach Enchiladas Recipe
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    Jalapenos' Spinach Enchiladas
    Jalapenos' Spinach Enchiladas. Photo by cookiedog

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    4.5 5

    Rate it! | Read 5 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Kim D.'s Note:

    Jalapenos is a popular Mexican restaurant here in Houston, Texas. Their spinach enchiladas is one of the most popular entrees on their menu. This recipe was posted in the Houston Chronicle.

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    Ingredients:

    Servings:

    Units: US | Metric

    Enchiladas

    Cilantro Cream Sauce

    Directions:

    1. 1
      For enchiladas, cook the spinach according to the package directions, if using frozen.
    2. 2
      While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
    3. 3
      Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
    4. 4
      Remove pan from heat, and set aside.
    5. 5
      Drain spinach, squeezing out excess water.
    6. 6
      Make bread crumbs in food processor from sliced bread.
    7. 7
      Add spinach, salt, pepper, nutmeg, chili powder and eggs.
    8. 8
      Process until blended thoroughly.
    9. 9
      Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
    10. 10
      Preheat broiler.
    11. 11
      Spoon a portion of filling onto each tortilla and roll it up.
    12. 12
      Place each enchilada in casserole dish, seam side down.
    13. 13
      Repeat until you've used up filling.
    14. 14
      For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
    15. 15
      The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
    16. 16
      Off the heat, stir in cilantro.
    17. 17
      Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
    18. 18
      Broil until cheese melts and turns a nice golden color.

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    Ratings & Reviews:

    • on March 25, 2009

      55

      Delicioso! This is a vegetarian entree that will satisfy even the hardiest carnivores. I loved the cilantro cream sauce. The 3 cups of cilantro was a little more than 2 large bunches of cilantro.Next time I might use a few extra mushrooms just because I love them so much. Make sure to serve this with refried beans because the flavors are so good together. Made for my PAC baby 2009.

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on February 04, 2009

      55

      Fantastic! What a find! I made one fourth a recipe to use some fresh spianch that would expire soon and am so sorry. I wanted to lick the plate. I used it as a side dish with grilled orange roughy and Bobby Flay's slaw with cilantro. My husband says this is restaurant quality. I believe this would be a wonderful brunch dish. I didn't have mushrooms so reconstituted dried shitakes and used those. This will become a regular at our house.

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on June 20, 2007

      55

      Great spinach enchiladas. We had some at a restaurant recently that weren't nearly as good as these. The cream sauce is great and I'm going to use it to make chicken enchiladas, too.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Jalapenos' Spinach Enchiladas

    Serving Size: 1 (325 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 369.9
     
    Calories from Fat 186
    50%
    Total Fat 20.6 g
    31%
    Saturated Fat 11.2 g
    56%
    Cholesterol 87.2 mg
    29%
    Sodium 832.2 mg
    34%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 5.4 g
    21%
    Sugars 3.4 g
    13%
    Protein 17.8 g
    35%
    Detailed Nutrition Values About Nutrition Info

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