Spinachpoblanoenchiladas Recipes

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SPINACH- POBLANO ENCHILADAS



Spinach- Poblano Enchiladas image

Make and share this Spinach- Poblano Enchiladas recipe from Food.com.

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

SPINACH ENCHILADAS



Spinach Enchiladas image

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Provided by SADONIA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 5

Number Of Ingredients 9

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  • In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  • Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g

ENCHILADAS WITH POBLANO PEPPERS & SPINACH



Enchiladas with Poblano Peppers & Spinach image

A wonderful creamy vegetarian-style enchilada.

Provided by Daily Inspiration S

Categories     Tacos & Burritos

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.

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