Preheat oven to 350 degrees. Cook spinach according to package instructions. Drain and press out as much moisture from spinach as possible, and place in large mixing bowl with eggs, shrimp, cheeses, 1 teaspoon salt, 1/3 teaspoon black pepper, and 2 pinches nutmeg, mixing thoroughly. (This filling can be made up to 8 hours ahead; keep refrigerated.)
Butter one or two casserole dishes that have the same width as the diameter of the tortillas. To assemble each enchilada, spoon about ? cup of the filling down center of tortilla, and roll tortilla into a fairly tight cylinder. As they are filled and rolled, place enchiladas seam-down in greased casserole dish, packing them snugly in a single layer; set aside.
In a 2-quart saucepan, melt 5 tablespoons butter. Stir in flour until roux is smooth, and cook over medium heat until bubbly but not yet beginning to brown, about 1 minute, stirring constantly. Slowly add milk, stirring until all is added and mixture is smooth.
Cook over medium-low to low heat, until sauce is creamy thick, 15 to 20 minutes, stirring frequently and scraping pan bottom well. Remove from heat and add 1 teaspoon salt, ? teaspoon black pepper, and 2 pinches nutmeg. Slowly drizzle sauce over enchiladas, and drizzle with 1 tablespoon melted butter. Bake uncovered until bubbly around edges and top is just barely browned, about 20 minutes. Remove from oven, and sprinkle lightly with garlic salt. Serve warm.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 539 (26%)|
|Amt Per Serving||% DV|
|Total Fat 59.9g||80 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 234.6mg||72 %|
|Sodium 4000.5mg||138 %|
|Potassium 1050.3mg||28 %|
|Total Carbohydrate 313.1g||92 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 294.1g|
|Protein 58.7g||84 %|
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Calories per serving: 2047
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