Spinach- Poblano Enchiladas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from a Baja Mexico dish. 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.
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