1 Tablespoon oil
2 Tablespoons finely chopped onion
1 clove garlic, finely chopped
1 pkg. (10 oz.) frozen spinach, cooked, drained well and chopped
2 or 3 pickled jalapeno slices, finely chopped
1 Tablespoon juice from pickled jalapenos
1 (4 oz.) can chopped green chilies
1 (3 oz.) package cream cheese
Salt to taste
1 cup grated Monterey Jack cheese
8 corn tortillas
1 cup ancho chile sauce or 1(10-ounce) can enchilada sauce
1 cup heavy cream
Sauté onion in oil until soft.
Add garlic and cook a minute or two more.
Add chopped spinach, jalapenos, jalapeno juice and green chilies.
Mix and stir until heated through.
Turn heat to low and add cream cheese.
Stir until cheese is melted and incorporated into the mixture.
Taste and add salt if needed.
Remove from heat and set aside.
Soften the tortillas.
After softening the tortillas, dip each side in the enchilada sauce.
Stack on a plate until ready to assemble the enchiladas.
Make the enchiladas in one baking dish.
Spoon a thin layer of enchilada sauce on the bottom of the baking dish.
Spoon about 1/4 cup spinach mixture in each tortilla and roll up.
Place rolled tortilla on sauce in baking dish, seam side down.
Continue until all tortillas are rolled and placed in baking dish.
Pour the cream over rolled tortillas and sprinkle with the cheese.
Cover with foil and bake in 400 degree oven until cheese is melted and cream is bubbling.
To make in individual servings, using microwave:
Place a tablespoon cream on the serving dish.
Fill and roll two or three tortillas as described above and place open side down on the cream.
Pour a few tablespoons of cream over the top of each enchilada.
Sprinkle one tablespoon of cheese on each enchilada.
Cook in microwave for about 2 1/2 minutes, until cheese is melted.
Originally posted by LuAnn, from Jalapeno Cafe (the recipe is no longer on the website)