Enchiladas With Poblano Peppers Spinach 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

POBLANO CHILE ENCHILADAS A LA GRINGA



Poblano Chile Enchiladas a la Gringa image

Prepare for your taste buds to jump for joy!

Provided by Olga Gonzalez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 5

Number Of Ingredients 10

2 (8 ounce) skinless, boneless chicken breast halves
2 tablespoons minced garlic
1 medium onion, chopped
3 cups water
1 tablespoon chicken bouillon granules
4 fresh poblano chilies
1 (8 ounce) container sour cream
2 tablespoons olive oil
10 (6 inch) corn tortillas
1 cup shredded mozzarella cheese

Steps:

  • Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
  • Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
  • Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
  • Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
  • Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g

PORTOBELLO AND POBLANO ENCHILADAS



Portobello and Poblano Enchiladas image

Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.

Provided by Katherine Sacks

Categories     Vegetarian     Mushroom     Tortillas     Kid-Friendly     Party     Dinner     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 15

1/4 cup distilled white vinegar
1 tablespoon sugar
5 tablespoons fresh lime juice (from about 2 limes), divided
1 large red onion, thinly sliced, divided
1 canned chipotle chile in adobo
2 1/4 cups heavy cream, divided
1 teaspoon kosher salt, divided
3 tablespoons vegetable oil
3 large portobello mushrooms, stemmed, thinly sliced
1 poblano chile, cut into 1/4" strips
1 garlic clove, finely chopped
12 corn tortillas
6 ounces queso fresco, crumbled (about 1 cup), divided
1/3 cup cilantro, coarsely chopped, divided
3/4 cup grated cheddar

Steps:

  • Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
  • Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
  • Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
  • Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
  • Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
  • Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
  • Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
  • Do ahead
  • Sauce can be made 1 day ahead. Cover and chill.

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Top Asked Questions

How to cook poblano enchiladas?
Cook for about 3-4 minutes and then add the spinach, scallions & cilantro. Turn the heat off and add in hot sauce (optional).Set aside until ready to assemble enchiladas. Set your oven to a High Broil setting and broil poblanos on a baking sheet for about 8-10 minutes on each side, until black all over.
How do you make spinach spinach enchiladas?
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.
How to cook enchiladas with vegetable filling?
Assemble vegetable filling inside tortillas with handful of cheese and wrap tightly. Add 1/2 tbsp of oil to a skillet and toast the rolled enchiladas on both sides until golden. Repeat and use more oil as needed. Place all of the enchiladas in an oven proof baking dish and pour the sauce generously over the top.
How do you cook poblano peppers and garlic?
Preheat the oven to 375 degrees. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft. Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a few minutes.

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