enchiladas with poblano peppers & spinach

Ingredients For enchiladas with poblano peppers & spinach

• 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

  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