Spinach- Poblano Enchiladas Recipe

Name: Spinach- Poblano Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Preheat oven to 400o.", "Saute onion in 2 T butter in a large saucepan over medium-high heat, 3 minutes.", "Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.", "Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.", "Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.", "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.", "Garnish with Pico de Gallo.", "Filling Add-Ins.", "1 cup cooked shrimp,chopped.", "1 cup lump crab meat.", "1 cup cooked chicken, shredded.", "1/2 cup bacon cooked and crumbled.", "1 cup peeled jicama, diced."]

1041

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup onion, 2 garlic cloves, minced, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and more.

Yes, Spinach- Poblano Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach- Poblano Enchiladas

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