Spinach- Poblano Enchiladas

Name: Spinach- Poblano Enchiladas
Ingredients: 1/2 cup onion; 2 garlic cloves, minced; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons all-purpose flour; 1 cup half-and-half; 2 roasted poblano chiles, diced; 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry; 1/2 cup queso fresco or 1/2 cup feta cheese, crumbled; 1 tablespoon fresh lime juice; 8 (6 inch) flour tortillas; 2 cups tomato chili sauce; 1 cup asadero cheese or 1 cup monterey jack cheese, shredded

13 ingredients

13 steps

Ingredients

1/2 cup onion
2 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup half-and-half
2 roasted poblano chiles, diced
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1/2 cup queso fresco or 1/2 cup feta cheese, crumbled
1 tablespoon fresh lime juice
8 (6 inch) flour tortillas
2 cups tomato chili sauce
1 cup asadero cheese or 1 cup monterey jack cheese, shredded

Directions

1

Preheat oven to 400o.
2

Saute onion in 2 T butter in a large saucepan over medium-high heat, 3 minutes.
3

Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.
4

Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.
5

Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.
6

Assemble enchiladas heating tortillas in a dry skillet over medium heat until flexible. Dip in 1 cup chile sauce, fill with 1/3 cup filling, roll, and top with 1 cup sauce and shredded cheese. Bake enchiladas for 10 minute.
7

Garnish with Pico de Gallo.
8

Filling Add-Ins.
9

1 cup cooked shrimp,chopped.
10

1 cup lump crab meat.
11

1 cup cooked chicken, shredded.
12

1/2 cup bacon cooked and crumbled.
13

1 cup peeled jicama, diced.