Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

Mix together the cream, cayenne, salt, cilantro, and the dissolved cornstarch in a 2-quart saucepan over medium heat. Cook and stir until thickened, about 10 to 15 minutes. Preheat the oven to 350 degrees. Melt the butter in a skillet over medium heat. Add the onions and mushrooms, and sauté until the onions are transparent. Remove from heat and set aside. Squeeze the excess water out of the cooked spinach. Place the spinach, bread crumbs, white pepper, nutmeg, chili powder and egg in a food processor and pulse until blended thoroughly; season with salt. Transfer the spinach mixture to a large mixing bowl and stir in the reserved onion-mushroom mixture and 1 cup of the cheese. Spoon about ¼ cup of the filling onto each flour tortilla, roll up and place seam side down in a 9- by 13-inch baking dish. Pour the Cilantro Cream Sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of cheese. Bake for 30 minutes or until brown and bubbly. Serves 4 to 6.