Spinach- Poblano Enchiladas

Jun 05, 2023June 5, 20230 13
Delicious Spinach-Poblano Enchiladas recipe for your dinner tonight
in Mexican

Prep

25 min

Cook

30 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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 flour tortillas
2 cups tomato chili sauce
1 cup asadero cheese or 1 cup monterey jack cheese , shredded

Nutrision Information

Servings Per Recipe
8
Calories
375
Sugar
3g
Fat
21g
Spinach-Poblano Enchiladas are a delicious and easy recipe that is perfect for a vegetarian dinner or a hearty weekend brunch. These enchiladas are filled with a flavorful mixture of sautéed onion, garlic, roasted poblano chiles, spinach, and crumbled queso fresco or feta cheese. They are then topped with a spicy tomato chili sauce and shredded asadero cheese or Monterey jack cheese and baked until bubbly and golden brown. Served with a side of beans or rice, these enchiladas are a satisfying and complete meal that everyone will enjoy. Try making these enchiladas for your next dinner party or potluck!

Instructions

1.Preheat the oven to 375°F.
2.In a medium skillet, sauté the onion and garlic with a pinch of salt and black pepper until translucent and fragrant.
3.Add the flour and cook for about 1 minute, stirring constantly.
4.Gradually add in the half-and-half, whisking constantly to prevent any lumps from forming.
5.Stir in the diced poblano chiles, spinach, queso fresco or feta cheese, and lime juice, and mix well.
6.To assemble the enchiladas, spread about 1/4-1/2 cup of the tomato chili sauce on the bottom of a 9x13-inch baking dish.
7.Warm the tortillas in the microwave or in a dry skillet until pliable.
8.Divide the spinach filling evenly among the 8 tortillas, tucking in the sides and rolling them up tightly.
9.Place them seam side down in the baking dish.
10.Pour the remaining tomato chili sauce over the enchiladas, spreading it evenly and making sure all of the tortillas are covered.
11.Sprinkle the shredded asadero cheese or Monterey jack cheese on top, and bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

PROS

These Spinach-Poblano Enchiladas are rich in flavor, packed with fiber and vitamins, and a great way to enjoy a vegetarian meal.
They are also easy to make and can be customized to your liking by adding additional toppings like chopped cilantro or avocado.

CONS

These enchiladas do contain cheese and flour tortillas, which can be high in calories and fat.
They may not be suitable for those who are lactose intolerant or following a gluten-free diet.

HEALTH & BENEFITS

Spinach is a nutrient-dense leafy green that is rich in vitamins A, C, and K, as well as iron and fiber. Poblano chiles are a mild and flavorful variety of chili peppers that are rich in vitamin C, antioxidants, and capsaicin, a compound that has been linked to promoting healthy digestion and reducing inflammation.

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