Recipe by Kim D.
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.
Top Review by Inspiritual
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.
- 4 (1133.98 g) package frozen chopped spinach or 4 bunch fresh spinach, cooked
- 29.58 ml chopped garlic
- 1 large onion, chopped
- 453.59 g fresh mushrooms, halved
- 14.79 ml butter
- 2 slice white bread, crusts removed
- 9.85 ml white pepper
- 1.23 ml nutmeg
- 2.46 ml chili powder
- 2 eggs
- 473.18 ml grated monterey jack and cheddar cheese blend, divided
- 10-12 flour tortillas
Cilantro Cream Sauce
- 709.77 ml half-and-half
- 1.23 ml cayenne pepper
- 7.39 ml salt
- 14.79 ml cornstarch, plus
- 9.85 ml cornstarch, dissolved in a small amount of cold water
- 709.77 ml chopped cilantro
Directions See How It's Made
- 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.