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1
For enchiladas, cook the spinach according to the package directions, if using frozen.
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2
While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
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3
Melt butter in saute pan, and saute onion mixture until onion is translucent.
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4
Remove pan from heat, and set aside.
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5
Drain spinach, squeezing out excess water.
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6
Make bread crumbs in food processor from sliced bread.
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7
Add spinach, salt, pepper, nutmeg, chili powder and eggs.
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8
Process until blended thoroughly.
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9
Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
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10
Preheat broiler.
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11
Spoon a portion of filling onto each tortilla and roll it up.
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12
Place each enchilada in casserole dish, seam side down.
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13
Repeat until you've used up filling.
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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.
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15
The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
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16
Off the heat, stir in cilantro.
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17
Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
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18
Broil until cheese melts and turns a nice golden color.
