Cilantro Spinach Enchiladas with Creamy Mushroom Sauce
Indulge in the rich flavors of Houston's beloved specialty with these Cilantro Spinach Enchiladas. Inspired by the famous dish from Jalapenos restaurant, each enchilada is filled with a delicious blend of creamy spinach and sautéed mushrooms, embracing a medley of spices that give it a delightful zing. The addition of a lush cilantro cream sauce, dotted with melted cheese, creates a comforting and satisfying meal that is as perfect for casual family dinners as it is for entertaining guests. Enjoy these enchiladas alongside your favorite sides for a complete and unforgettable culinary experience.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Frozen chopped spinach or fresh spinach
4 (10 ounce) packages or 4 bunches (Cooked and drained)
Chopped garlic
2 tablespoons (Fresh)
Large onion
1 (Chopped)
Fresh mushrooms
1 lb (Halved)
Butter
1 tablespoon (Melted)
White bread
2 slices (Crusts removed and processed into crumbs)
Salt
to taste (N/A)
White pepper
2 teaspoons (N/A)
Nutmeg
1/4 teaspoon (Ground)
Chili powder
1/2 teaspoon (N/A)
Eggs
2 (Beaten)
Grated Monterey Jack and Cheddar cheese blend
2 cups, divided (N/A)
Flour tortillas
10-12 (Softened)
Half-and-half
3 cups (N/A)
Cayenne pepper
1/4 teaspoon (N/A)
Salt
1 1/2 teaspoons (N/A)
Cornstarch
1 tablespoon and 2 teaspoons, dissolved in cold water (Used for thickening)
Chopped cilantro
3 cups (Fresh)
Instructions
1
If using frozen spinach, cook it according to the package directions and then drain, squeezing out excess water. If using fresh spinach, wash, cook in a pot of boiling water until wilted, then drain and squeeze out excess water.
2
In a food processor, combine the chopped garlic, chopped onion, and halved mushrooms. Pulse until the mixture is coarsely chopped.
3
In a sauté pan, melt the butter over medium heat and add the onion and mushroom mixture. Sauté until the onions are translucent and fragrant. Remove from heat and set aside.
4
Make bread crumbs from the white bread in the food processor and then add the drained spinach, salt, white pepper, nutmeg, chili powder, and eggs. Process until the mixture is well combined.
5
Transfer the spinach mixture into a large mixing bowl. Stir in the sautéed onion and mushroom mixture, along with 6 tablespoons of the grated cheese blend.
6
Preheat your broiler, and prepare a casserole dish by greasing it lightly.
7
Take a flour tortilla and spoon a generous portion of the spinach filling onto each one. Roll the tortilla tightly and place seam side down in the prepared casserole dish. Repeat until all filling is used up.
8
For the creamy sauce, combine the half-and-half, cayenne pepper, salt, and a small amount of the dissolved cornstarch in a medium saucepan. Heat the mixture over medium heat, stirring until it thickens. Aim for a creamy consistency, adjusting with more cornstarch mixture if necessary.
9
Remove the sauce from heat and stir in the chopped cilantro.
10
Pour the rich cilantro cream sauce evenly over the rolled enchiladas in the casserole dish. Top with the remaining cheese blend.
11
Broil the enchiladas for about 4 to 6 minutes or until the cheese is melted and beautifully golden.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for these Cilantro Spinach Enchiladas?
This recipe is inspired by the famous specialty dish from Houston's Jalapenos restaurant.
Can I use fresh spinach instead of frozen for this recipe?
Yes, you can use 4 bunches of fresh spinach. Wash it, cook in boiling water until wilted, then drain and squeeze out excess water.
How much frozen spinach is required?
The recipe calls for four 10-ounce packages of frozen chopped spinach.
What vegetables are included in the mushroom mixture?
The mixture consists of 1 lb of fresh halved mushrooms, one large onion, and 2 tablespoons of fresh chopped garlic.
What is the best way to chop the mushrooms and onions?
Use a food processor to pulse the garlic, onion, and mushrooms until they are coarsely chopped.
How should the mushrooms and onions be cooked?
Sauté the mixture in 1 tablespoon of melted butter over medium heat until the onions are translucent and fragrant.
How do I prepare the bread crumbs for the filling?
Remove the crusts from 2 slices of white bread and process them into crumbs using a food processor.
Which spices are used in the spinach filling?
The filling is seasoned with salt, 2 teaspoons of white pepper, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of chili powder.
Why are eggs added to the spinach mixture?
Two beaten eggs are processed with the spinach and crumbs to help bind the filling mixture together.
How much cheese is added directly into the filling?
You should stir 6 tablespoons of the grated cheese blend into the spinach and mushroom mixture.
What type of cheese is recommended for these enchiladas?
A blend of 2 cups total of grated Monterey Jack and Cheddar cheese is used for the filling and topping.
How many enchiladas does this recipe make?
The recipe yields approximately 10 to 12 enchiladas.
What kind of tortillas should be used?
This recipe uses 10 to 12 softened flour tortillas.
How do I assemble the enchiladas in the dish?
Spoon the filling onto each tortilla, roll tightly, and place them seam side down in a lightly greased casserole dish.
What are the ingredients for the creamy sauce?
The sauce is made from 3 cups of half-and-half, cayenne pepper, salt, cornstarch, and fresh chopped cilantro.
How is the cilantro cream sauce thickened?
Dissolve 1 tablespoon and 2 teaspoons of cornstarch in cold water and stir it into the heated half-and-half mixture.
When do I add the cilantro to the sauce?
Remove the thickened sauce from the heat first, then stir in 3 cups of fresh chopped cilantro.
Is the sauce spicy?
The sauce contains 1/4 teaspoon of cayenne pepper, which adds a subtle zing without being overly spicy.
How do I finish the dish before cooking?
Pour the cilantro cream sauce evenly over the rolled enchiladas and top with the remaining cheese blend.
How long do the enchiladas need to cook?
Broil them for about 4 to 6 minutes until the cheese is melted and golden.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses spinach, mushrooms, cheese, and eggs without meat.
What is the texture of the mushroom sauce?
The sauce is intended to be lush, rich, and creamy with a vibrant cilantro flavor.
Can I use black pepper instead of white pepper?
While you can, white pepper is used in this recipe for its specific flavor profile and to keep the spinach filling's appearance consistent.
How do I prevent the spinach from being watery?
It is crucial to drain the cooked spinach thoroughly and squeeze out all excess water before mixing with other ingredients.
Should the casserole dish be preheated?
No, but you should preheat your broiler and grease the dish before assembling the enchiladas.
Can I use cornstarch directly in the sauce?
No, you must first dissolve the cornstarch in a small amount of cold water to prevent clumps before adding it to the warm sauce.
What type of bread is best for the crumbs?
Plain white bread with the crusts removed is recommended to create soft, neutral-flavored crumbs.
Is this a Houston-style recipe?
Yes, it is tagged as a Houston recipe and is a beloved specialty from a local restaurant.
How much cilantro is needed in total?
The recipe requires 3 cups of fresh, chopped cilantro for the sauce.
What makes this dish a 'comfort food'?
The combination of melted cheese, creamy half-and-half sauce, and soft tortillas creates a satisfying and hearty meal.