Mamma Caye's Green Spinach Enchiladas With Cilantro

Name: Mamma Caye's Green Spinach Enchiladas With Cilantro Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ teaspoon nutmeg; 1 ¼ teaspoons chili powder; 2 eggs; 1 cup monterey jack cheese, shredded (whatever kind of white cheese you like); 12 (6 -8 inch) flour tortillas; 3 cups whipping cream (or halt and half); 1 ¼ teaspoons cayenne pepper; 1 ½ teaspoons salt; 5 teaspoons cornstarch, dissolved in 2 Tbsp. cold water; 3 cups fresh cilantro, chopped

Servings: persons

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
¼ teaspoon nutmeg
1 ¼ teaspoons chili powder
2 eggs
1 cup monterey jack cheese, shredded (whatever kind of white cheese you like)
12 (6 -8 inch) flour tortillas
3 cups whipping cream (or halt and half)
1 ¼ teaspoons cayenne pepper
1 ½ teaspoons salt
5 teaspoons cornstarch, dissolved in 2 Tbsp. cold water
3 cups fresh cilantro, chopped

1
Cook spinach in large saucepan over medium heat.
2
While spinach is cooking, combine garlic, onion, and mushrooms in food processor.
3
Using pulse button, process until vegetables are about 1.8 to 1.4 inch in size; set aside.
4
Melt butter in nonstick pan over medium-high heat.
5
Add onion mixture and saute until onion is translucent.
6
Remove from heat; set aside.
7
When spinach is done, drain and squeeze out excess water.
8
Place bread in food processor and process to make crumbs.
9
Add spinach, salt, white pepper, nutmeg, chili powder, and eggs.
10
Process until thoroughly blended.
11
Add reserved onion mixture and process to mix.
12
Transfer to mixing bowl and stir in 6 tablespoons mixed cheeses.
13
Spoon portion of filling into tortilla, roll up, and place in 13*9*2 inch casserole dish, seam side down.
14
Pour Cilantro Cream Sauce over top and sprinkle liberally with grated cheeses.
15
Heat under broiler until cheese melts and filling is thoroughly heated.
16
Cilantro Cream Sauce:.
17
In 2 quart saucepan, combine cream, cayenne, salt, and a little of the cornstarch/water mixture.
18
Heat, stirring, over medium heat until thickened; sauce should be creamy, but not runny.
19
Add cornstarch mixture, a little at a time, cooking well after each addition to reach desired consistency.
20
Stir in cilantro.
21
If made ahead, reheat before using.

2046

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 (10 ounce) packages frozen spinach, chopped, 2 tablespoons garlic, chopped, 1 (8 ounce) onions, chopped, 1 lb fresh mushrooms, halved, and more.

Yes, Mamma Caye's Green Spinach Enchiladas With Cilantro Cream Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mamma Caye's Green Spinach Enchiladas With Cilantro Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions