Best 5 Spinach Poblano Enchiladas Recipes

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- 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 AND MUSHROOM ENCHILADAS

Steps:

• For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
• For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
• Preheat the oven to 375 degrees F.
• Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.

SPINACH AND CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
• Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
• Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
• Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

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.