Ingredients for Mamma Caye's Green Spinach Enchiladas With Cilantro Cream Sauce
- Frozen Spinach
- 2 cloves garlic
- Onions
- Fresh Mushrooms
- 2 tablespoons butter
- White Bread
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon chili powder
- 2 large eggs
- Monterey Jack Cheese
- Flour Tortillas
- Whipping Cream
- Cayenne Pepper
- 1 tablespoon cornstarch + 2 tablespoons water
- Fresh Cilantro
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How to Make Mamma Caye's Green Spinach Enchiladas With Cilantro Cream Sauce
- Cook 10 oz fresh spinach in a large saucepan over medium heat until wilted. Drain thoroughly and squeeze out excess water.
- While spinach cooks, combine 2 cloves garlic, 1/2 medium yellow onion, and 8 oz cremini mushrooms in a food processor.
- Pulse until vegetables are finely chopped but not pureed (about 1/4-inch pieces). Set aside.
- Melt 2 tablespoons butter in a nonstick pan over medium-high heat.
- Add the onion mixture and sauté until the onion is translucent, about 5 minutes. Remove from heat and set aside.
- Place 4 slices of bread in a food processor and pulse until you have fine breadcrumbs.
- Add the cooked spinach, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/4 teaspoon nutmeg, 1 teaspoon chili powder, and 2 large eggs to the food processor.
- Process until thoroughly blended. Add the reserved onion mixture and process to combine.
- Transfer to a mixing bowl and stir in 6 tablespoons of a Mexican cheese blend (Monterey Jack, cheddar, etc.).
- Spoon a portion of the filling into each of 12 corn tortillas. Roll up tightly and place seam-side down in a 13x9-inch casserole dish.
- **Cilantro Cream Sauce:** In a 2-quart saucepan, combine 1 1/2 cups heavy cream, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1 tablespoon cornstarch mixed with 2 tablespoons of water.
- Heat over medium heat, stirring constantly, until thickened. Add more cornstarch mixture, a tablespoon at a time if needed to reach desired consistency. Stir in 1/4 cup chopped fresh cilantro.
- Pour the cilantro cream sauce over the enchiladas and sprinkle liberally with 2 cups of grated Mexican cheese blend.
- Heat under the broiler until the cheese is melted and bubbly and the filling is heated through (about 5-7 minutes).
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
86g
Carbs
11g
