Enchiladas with Poblano Peppers & Spinach

Enchiladas With Poblano Peppers & Spinach Recipe

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A wonderful creamy vegetarian-style enchilada.


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makes 8 enchiladas
30 Min
10 Min


  • 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
  • 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

  • 1 1/2 c
    chicken broth
  • 2
    dried pasilla chilies, seeded
  • 2
    dried guajillo chilies, seeded
  • 2 c
    onion, chopped
  • 1 tsp
  • 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

How to Make Enchiladas with Poblano Peppers & Spinach


  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.

Printable Recipe Card

About Enchiladas with Poblano Peppers & Spinach

Course/Dish: Tacos & Burritos
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian Diabetic

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