4 (10oz) packages frozen chopped spinach or 4 bunches fresh spinach cooked
2 tbsp chopped garlic
1 large onion, chopped
1 lb. fresh mushrooms, halved
1 tbsp butter,scant
2 slices bresad, crusts removed
salt to taste
2 tsp. white pepper
1/4 tsp nutmeg
1/2 tsp chili powder
2 cups grated MOnterey Jack and Cheddar cheese,divided
10 to 12 flour tortillas
Cilantro Cream Sauce (recipe follows,after directions for enchiladas)
Cilantro Cream Sauce
3 cups half and half
1/4 tsp cayenne pepper
1 1/2 teaspoons salt
1 tbsp and 2 tsp corn starch, dissolved in a small amount of cold water
3 cups of chopped cilantro
Directions for Enchiladas
Cook the spinach according to the package directions., if using frozen. While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
Melt butter in saute pan, and saute onion muxture until onion is translucent. Remove pan from heat and set aside.
Meanwhile, drain spinach, squeezing out excess water.
Make bread crumbs in food processor from sliced bread. Add spinach, salt,pepper,nutmeg,chili powder and eggs. Process until blended thoroughly. Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
Preheat broiler. Spoon a portion of filling onto each tortilla. Roll up, and place in casserole, seam side down. Repeat until you've used up filling. Pour Cilanto Cream Sauce over tortilla, and spinkle with Remaining cheese. Broil until chees melts and turns a nice golden color.
Directions for Cilantro Cream Sauce
Mix half and half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened. The sauce should be creamy, not runny: add more cornstarch mixture as necessary. Off the heat, stir in cilantro