Spinachenchiladaswithcilantrocreamsauce Recipes

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE RECIPE - (4.4/5)

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.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

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.

SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Cilantro Cream Sauce: Puree garlic with salt.
• Combine sour cream, onion, cilantro and sugar.
• Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
• Add spinach and cook 5 to 10 minutes.
• Stir 1 cup of sauce into spinach mixture.
• Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
• Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
• Roll tortilla, tuck ends underneath and place on a baking pan.
• Continue until all are gone.
• Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
• Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
• Serve with extra sauce.

CREAMY SPINACH & CHEESE ENCHILADAS

Steps:

• Heat oven to 375° F.
• Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 2 min. Stir in spinach; cook 3 to 4 min. or until heated through, stirring frequently; remove from heat. Add cream cheese, sour cream and 1 cup shredded cheese; stir until blended.
• Spoon 1/4 cup spinach mixture down centers of tortillas; roll-up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese.
• Bake 15 to 20 min. or until enchiladas are heated through and cheese is melted.

CARNE ASADA AL CILANTRO

Steps:

• Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
• Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.