Spinachpoblanoenchiladas Recipes

SPINACH ENCHILADAS

Steps:

• Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
• Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
• Roll each tortilla with 1/2 cup fresh spinach and 1/3 cup shredded cheese then place each one, fold side down, into the pan. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
• Bake in preheated oven for 15 to 20 minutes until cheese is bubbling and enchiladas are heated through. Serve topped with sour cream, sliced avocados, and diced tomatoes.

SPINACH- POBLANO ENCHILADAS

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.

SPINACH ENCHILADAS

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.

SPINACH ENCHILADAS

Steps:

• Heat oven to 375*.
• Melt margarine in large skillet over medium-high heat.
• Add the green onions; cook and stir 2 minutes or until crisp-tender.
• Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
• Remove from heat.
• Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
• Spoon 1/4 cup filling down center of each tortilla; roll up.
• Place, seam side down, in ungreased 13x9 baking dish.
• Pour enchilada sauce evenly over tortillas.
• Sprinkle with remaining cheese.
• Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
• Garnish with green onions.

ENCHILADAS WITH POBLANO PEPPERS & SPINACH

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.