I found a recipe in my cookbook which was spinach and mushroom enchiladas with a cilantro sauce.  Again, if you know me, you know New Orleans is my love!  This city, so interesting and the food, oh my gosh, there is nothing to compare.  So, with this recipe I added and changed everything I could to make a New Orleans inspired recipe!  Main important concept, Let's Have Some Fun!

 

Crab Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

Cilantro Cream Sauce

3 cups of heavy cream (I used Land O Lakes half and half fat free)
¼ teaspoon Cayenne pepper
1 teaspoon Lawry’s seasoned salt
1 teaspoon Old Bay Seasoning
2 teaspoons of Tabasco
½ teaspoon cayenne pepper
3 cups of chopped cilantro leaves (1 bunch)
5 teaspoons cornstarch dissolved in 5 teaspoons of water

Add the above ingredients and cook the cream sauce on medium heat until well heated.   Thicken with the cornstarch and water.  Set aside and cool while you prepare the enchiladas

Enchiladas

4 teaspoon of butter
½ large onion chopped
8 ounces of fresh button mushrooms washed, stemmed, and quartered
20 ounces frozen chopped spinach cooked (family size frozen spinach will work)
1 pound lump crab meat
½ cup of Progresso Bread crumbs
1 teaspoon of white pepper, black pepper will suffice if you do not have white pepper
1 teaspoon granulated garlic
1/2 teaspoon nutmeg
1 teaspoon chili powder
2 teaspoons Old Bay Seasoning
2 teaspoons of Tabasco Sauce
½ teaspoon Cayenne pepper
2 tablespoons Worcestershire Sauce
1 egg
1 cup of grated Asiago cheese
1 cup grated smoked Provolone cheese
16 flour tortillas

Sauté onion, butter, mushrooms and until onion is cooked and translucent.  Cook the spinach in the microwave and then squeeze out all the liquid.  Place spinach, bread crumbs, egg, and seasoning into food processor and pulse until well blended.   Season with salt.  Place spinach in a large bowl; add onion, mushroom, Asiago and Provolone Cheese.  Gently fold in the lump crab meat in order to keep the crab meat in large pieces.

Divide spinach mixture equally into 16 flour tortillas, roll with seam side down.  Pour cilantro sauce of the enchiladas and sprinkle with remaining 1 cup shredded cheese. 

Bake in a 9 X 13 casserole dish sprayed with nonstick coating.  Place in a 350 degree preheated oven for 30 minutes.  Added flavor and good time white or red wine!  By the glass of course!  Enjoy!