Best Spinach Poblano Enchiladas Recipes

Spinach- Poblano Enchiladas image

Provided by Mitakola

Categories Spinach

Time 40m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 264, Fat 11.9, SaturatedFat 6.1, Cholesterol 28.5, Sodium 649, Carbohydrate 29.8, Fiber 3.5, Sugar 2.9, Protein 10.9

Enchiladas with Poblano Peppers & Spinach image

Provided by Daily Inspiration S

Time 40m

Number Of Ingredients 25

1/2 c onion, chopped
2 clove garlic, minced
1 tsp kosher salt
1/4 tsp black pepper
2 Tbsp all-purpose flour
1 c half-and-half
2 roasted poblano peppers, skin removed , seeded and diced
1 bag(s) 16-oz. bag frozen chopped spinach, thawed and squeezed dry
1/2 c queso fresco, crumbled (can sub feta cheese, if needed)
1 Tbsp fresh lime juice
8 6-inch flour tortillas
2 c tomato chile sauce (see below)
1 c monterey jack cheese, shredded
TOMATO CHILE SAUCE
1 1/2 c chicken broth
2 dried pasilla chilies, seeded
2 dried guajillo chilies, seeded
2 c onion, chopped
1 tsp sugar
2 Tbsp olive oil
3 clove garlic, sliced
1 lb roma tomatoes, quartered
1 Tbsp dried oregano
1 Tbsp red wine vinegar
1 1/2 tsp kosher salt

Steps:

1. Preheat oven to 400 degrees. Cook onion in 2 tbsp. butter in a large saucepan over medium-high heat for 3 minutes. Add garlic, salt, and pepper, saute an additional 1 minute. Add flour, cook 5 minutes, stirring frequently.
2. Gradually add half-and-half, stirring constantly. Bring to a boil, reduce heat and simmer for 5 minutes. Add poblano and spinach, cool 5 minutes. Stir in crumbled cheese and lime juice.
3. To make sauce: Bring broth to a boil. Pour over chilies in a bowl and let stand 30 minutes or until soft. Drain, reserving broth.
4. Saute onion and sugar in oil over medium heat for 15 minutes, or until golden. Add garlic and cook until fragrant, 1 minute.
5. Combine chilies, onion mixture, tomatoes, oregano, vinegar, and salt in a food processor; pulse to chop. Add reserved chicken/chile broth to chile mixture; process until smooth.
6. Heat a large nonstick skillet over medium-high heat until hot. Slowly add sauce to pan and fry 1 minute. Reduce heat; simmer 15-20 minutes, stirring constantly.
7. Heat flour tortillas in a dry skillet over medium heat until flexible. Dip in 1 cup chile sauce, fill with 1/3 cup filling and roll up. Place in a dish that has a light layer of tomato chile sauce on bottom. Place enchiladas seam side down. Top with 1 cup tomato chile sauce and top with shredded cheese. Bake enchiladas for 10 minutes.