Jalapenos' Spinach Enchiladas

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 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 bread, crusts removed
• salt
• 2 teaspoons 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
• 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

Recipe

• 1 for enchiladas, cook the spinach according to the package directions, if using frozen.
• 2 while spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
• 3 melt butter in sauté pan, and sauté onion mixture until onion is translucent.
• 4 remove pan from heat, and set aside.
• 5 drain spinach, squeezing out excess water.
• 6 make bread crumbs in food processor from sliced bread.
• 7 add spinach, salt, pepper, nutmeg, chili powder and eggs.
• 8 process until blended thoroughly.
• 9 transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
• 10 preheat broiler.
• 11 spoon a portion of filling onto each tortilla and roll it up.
• 12 place each enchilada in casserole dish, seam side down.
• 13 repeat until you've used up filling.
• 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 the sauce should be creamy, not runny; add more cornstarch mixture as necessary.
• 16 off the heat, stir in cilantro.
• 17 pour cilantro cream sauce over tortillas, and sprinkle with remaining cheese.
• 18 broil until cheese melts and turns a nice golden color.