Mamma Caye's Green Spinach Enchiladas With Cilantro Cream Sauce

Submitted by College Girl

"I grew up loving spinach because of this recipe. This is one of my favorite meals and will always remain amazing! My mommy has made this for ages and it is completely satisfying. The filling can be prepared ahead and frozen or refrigerated, but drain any excess water."

 

• Ready In: 45mins
• Ingredients: 18
• Yields: 12 enchiladas
• Serves: 12

ingredients

• 4 (10 ounce) packages frozen spinach, chopped
• 2 tablespoons garlic, chopped
• 1 (8 ounce) onions, chopped
• 1 lb fresh mushrooms, halved
• 2 teaspoons butter
• 2 slices white bread
• salt
• 2 teaspoons white pepper, ground
• 1⁄4 teaspoon nutmeg
• 1 1⁄4 teaspoons chili powder
• 2 eggs
• 1 cup monterey jack cheese, shredded (whatever kind of white cheese you like)
• 12 (6 -8 inch) flour tortillas

• Cilantro Cream Sauce

• 3 cups whipping cream (or halt and half)
• 1 1⁄4 teaspoons cayenne pepper
• 1 1⁄2 teaspoons salt
• 5 teaspoons cornstarch, dissolved in 2 Tbsp. cold water
• 3 cups fresh cilantro, chopped

directions

1. Cook spinach in large saucepan over medium heat.
2. While spinach is cooking, combine garlic, onion, and mushrooms in food processor. Using pulse button, process until vegetables are about 1.8 to 1.4 inch in size; set aside.
3. Melt butter in nonstick pan over medium-high heat. Add onion mixture and saute until onion is translucent. Remove from heat; set aside.
4. When spinach is done, drain and squeeze out excess water.
5. Place bread in food processor and process to make crumbs. Add spinach, salt, white pepper, nutmeg, chili powder, and eggs. Process until thoroughly blended.
6. Add reserved onion mixture and process to mix. Transfer to mixing bowl and stir in 6 tablespoons mixed cheeses.
7. Spoon portion of filling into tortilla, roll up, and place in 13*9*2 inch casserole dish, seam side down. Pour Cilantro Cream Sauce over top and sprinkle liberally with grated cheeses. Heat under broiler until cheese melts and filling is thoroughly heated.
8. Cilantro Cream Sauce:.
9. In 2 quart saucepan, combine cream, cayenne, salt, and a little of the cornstarch/water mixture. Heat, stirring, over medium heat until thickened; sauce should be creamy, but not runny. Add cornstarch mixture, a little at a time, cooking well after each addition to reach desired consistency. Stir in cilantro. If made ahead, reheat before using.

Reviews

[Mean Bean]

The whole family loved this one. I added two cubed chicken breasts to the spinach mixture. I also added the remaining one cup of whipping cream (From a quart) to the sauce and used two 13" x 9" pans, making 16 enchiladas. On the plate I poured some home made salsa verde on top of each one made with roasted poblano and jalapeno peppers, roasted tomatillos, onion, garlic, S&P, and cilantro. I will definitely make these again.

 

[TracyB]

This recipe got a two-star rating from my family because it just wasn't savory enough. Too much work for a meal that's on the bland side. It was healthy, yes -- but my omnivores were complaining about the lack of meat. IF I was to try this again, I'd add in cubed chicken and sour cream to the spinach filling.