enchiladas with poblano peppers & spinach

Ingredients

• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• 2 - roasted poblano peppers, skin removed , seeded and diced
• 1 bag 16-oz. bag frozen chopped spinach, thawed and squeezed dry
• 1/2 cup queso fresco, crumbled (can sub feta cheese, if needed)
• 1 tablespoon fresh lime juice
• 8 - 6-inch flour tortillas
• 2 cups tomato chile sauce (see below)
• 1 cup monterey jack cheese, shredded
• TOMATO CHILE SAUCE
• 1 1/2 cups chicken broth
• 2 - dried pasilla chilies, seeded
• 2 - dried guajillo chilies, seeded
• 2 cups onion, chopped
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 pound roma tomatoes, quartered
• 1 tablespoon dried oregano
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons kosher salt