Best Jalapenos Spinach Enchiladas Recipe Genius Kitchen Recipes

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JALAPENOS' SPINACH ENCHILADAS



Jalapenos' Spinach Enchiladas image

Jalapenos is a popular Mexican restaurant here in Houston, Texas. Their spinach enchiladas is one of the most popular entrees on their menu. This recipe was posted in the Houston Chronicle.

Provided by Kim D.

Categories     Spinach

Time 1h

Yield 10 serving(s)

Number Of Ingredients 19

4 (10 ounce) packages frozen chopped spinach or 4 bunches fresh spinach, cooked
2 tablespoons chopped garlic
1 large onion, chopped
1 lb fresh mushrooms, halved
1 tablespoon butter
2 slices white bread, crusts removed
salt
2 teaspoons white pepper
1/4 teaspoon nutmeg
1/2 teaspoon chili powder
2 eggs
2 cups grated monterey jack and cheddar cheese blend, divided
10 -12 flour tortillas
3 cups half-and-half
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 tablespoon cornstarch, plus
2 teaspoons cornstarch, dissolved in a small amount of cold water
3 cups chopped cilantro

Steps:

  • 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 sauté pan, and sauté onion mixture until onion is translucent.
  • Remove pan from heat, and set aside.
  • 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 and roll it up.
  • Place each enchilada in casserole dish, seam side down.
  • Repeat until you've used up filling.
  • For 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.
  • Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
  • Broil until cheese melts and turns a nice golden color.

Nutrition Facts : Calories 369.9, Fat 20.7, SaturatedFat 11.2, Cholesterol 87.2, Sodium 832.2, Carbohydrate 31.4, Fiber 5.4, Sugar 3.4, Protein 17.8

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE



Spinach and Mushroom Enchiladas With Cilantro Cream Sauce image

I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

Steps:

  • Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
  • Remove half of the mushroom mixture and set aside, reserving for the sauce.
  • Add wine and cook for 2 minutes more.
  • Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
  • Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
  • Preheat oven to 350°F
  • Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
  • Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
  • Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS



Jalapeno Cream Cheese Chicken Enchiladas image

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Provided by baumanns

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 7

Number Of Ingredients 16

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  • Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  • Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g

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