Spinach- Poblano Enchiladas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

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

Recipe

• 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.