Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

I have a cookbook addiction. No, make that an Amazon addiction. I order multiple (cook)books per week, and I love finding used copies for dangerously low prices. Some may call this a problem. I call it an education. My latest cookbook to arrive is a true beauty. Peace Meals from the Junior League of Houston is an exemplary work – miles and miles ahead of its junior league predecessors. The pictures are stunning, the recipes mouthwatering, and the message timeless. I finished it in one sitting and cannot wait to read it again, needless to say devour every recipe that fills its pages.

I couldn’t wait to try something from it, so when Walt happened to head to Long Beach for the Grand Prix last weekend, I figured I should spend my alone time making something that he usually wouldn’t eat (a.k.a. any type of meatless entree – a cardinal sin for a Southern boy). The recipe for Spinach and Mushroom Enchiladas with Cilantro Cream Sauce immediately caught my eye. I love anything with spinach and mushrooms, and I’ve never met a cream sauce I didn’t like. I spent the afternoon galavanting around the kitchen, making these at my leisure. You know, my kind of cooking. Sometimes a little quiet time is exactly what this girl needs.

These enchiladas weren’t exactly quick or clean for that matter, but they were definitely tasty (especially the Cilantro Cream Sauce – which would be incredible piled on all sorts of things such as poached eggs, roasted chicken or grilled fish), but it was a shame not to have anyone to share them with. Half the fun of cooking is to sit down and enjoy food with the people you love. Good thing Walt arrived home hungry from a day at the races. I re-heated a few in the oven, and you know what - he ate every bite and then some. And he helped me do the dishes!

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Source: Peace Meals, by the Junior League of Houston

For the Cilantro Cream Sauce

• 3 cups heavy cream
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons coarse salt
• 3 cups chopped cilantro leaves
• 5 teaspoons cornstarch dissolved in 5 teaspoons cold water

For the Enchiladas

• 1 teaspoon butter
• 1/2 large onion, diced
• 8 ounces fresh button mushrooms, stemmed and quartered
• 20 ounces frozen chopped spinach, cooked
• 1/2 cup stale bread crumbs
• 1 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 1/4 teaspoon chile powder
• 1 egg
• Coarse salt
• 2 cups shredded Mexican cheese blend, divided
• 10 flour tortillas

Preheat the oven to 350 degrees.

Mix together the cream, cayenne, salt, cilantro and the dissolved cornstarch in a 2-quart saucepan over medium heat. Cook and stir until thickened, about 10 to 15 minutes.

Meanwhile, melt the butter in a skillet over medium heat. Add the onions and mushrooms, and sauté until the onions are transparent. Remove from heat and set aside. Squeeze the excess water out of the cooked spinach. Place the spinach, bread crumbs, white pepper, nutmeg, chile powder and egg in a food processor and pulse until blended thoroughly; season with salt. Transfer the spinach mixture to a large mixing bowl and stir in the reserved onion-mushroom mixture and 1 cup of the cheese.
Spoon about 1/4 cup of the filling onto each flour tortilla roll up and place seam side down in a 9-by-13-inch baking dish. Pour the cilantro cream sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until brown and bubbly. SERVES 4 to 6.