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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

    1/2 Photos of Jalapenos' Spinach Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    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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    Units: US | Metric


    Cilantro Cream Sauce


    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.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on September 05, 2012


      i somehow wonder if we made the same recipe. The enchilada mixture tasted amazing and I was so looking forward to it. I like the notion of the cilantro cream sauce. However, it was so rich that I could not eat it. I liked the flavors, however, it was way too rich for my taste. Next time, I might use some other sauce on top.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2013


      My family really enjoyed the flavours in this dish. I substituted sour cream and milk for the half and half, which worked well. I served it as a main with a spinach and cherry tomato vinaigrette salad (overkill maybe, but I LOVE spinach!)<br/>The best thing about this dish is the cilantro sauce - the enchiladas just soak up the flavour and taste FANTASTIC!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2009


      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

    Read All Reviews (10)


    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
    Total Fat 20.6 g
    Saturated Fat 11.2 g
    Cholesterol 87.2 mg
    Sodium 832.2 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 5.4 g
    Sugars 3.4 g
    Protein 17.8 g

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