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