Prep 20 mins
Cook 40 mins
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.
- 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
- 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
Cilantro Cream Sauce
- 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.
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.
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!
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.