{Homemade} Spinach Enchiladas with Jalapeno Cream Sauce

1st Lesson of the night - do not cut jalapenos with your bear hands. Wear latex gloves.

Moving on...

(FYI - my fingers are still burning, one night later)

Ok, really, moving on...

I love tex-mex and because I am trying to eat less meat, I decided to scour the Internet for a delicious spinach enchiladas recipe - well, I couldn't find one, but, I did find a delicious Jalapeno Cream Sauce and decided I could make up a Spinach Enchilada recipe on my own!

Spinach Enchiladas Ingredients:
Corn Tortillas (Flour would also go nicely with this dish)
1 10oz frozen spinach OR 4 cups of fresh spinach
3 cups of Monterrey jack cheese
1/4 cup green onions, chopped
1/2 cup of onion, diced 

Directions:

• Pre-heat oven to 325F
• Heat tortillas in microwave between 2 wet paper towels (This will make them easier to roll)
• If using frozen spinach, thaw and drain (I take a handful and squeeze out); if using fresh spinach, heat in 1/4 cup of water in microwave until spinach is wilted; drain
• Mix together, spinach, cheese, green onions, onion
• Scoop mixture into tortillas, fold tortillas, seam down and place in deep baking dish

Then add on the sauce

Sauce Ingredients:
As I was scouring other people's blogs, I found that a friend of mine made shrimp enchiladas with a jalapeno cream sauce that she found from another blogger (must be a popular sauce!)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

3/4 cup sour cream (I used a 1 cup)

2 jalapenos, seeded and minced (use gloves to chop)

1/2 teaspoon garlic powder

Salt

Pepper

1/3 cup chopped fresh cilantro

Sauce Directions:

• Melt the butter in a large saucepan on high heat. 
• Add flower; whisk 2-3 minutes. 
• Add in chicken broth, whisking constantly, about 1-2 minutes. 
• Stir in the sour cream then add in the jalapenos and garlic powder and simmer until the sauce thickens, about 3 minutes.
• Add in salt and pepper, to taste. 
• Remove from heat and add the cilantro.

Pour 3/4 of the sauce onto the spinach enchiladas. Put in oven for 30 minutes.

After 30 minutes, remove enchiladas from oven and pour on additional sauce mixture. Add more chopped cilantro onto each serving.




Enjoy! XO