Spinach- Poblano Enchiladas

Adapted from a Baja Mexico dish.

• Ready In: 40 mins
• Serves: 8
• Yields: 8 enchiladas

Ingredients

• 1⁄2 cup onion
• 2  garlic cloves, minced
• 1  teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons all-purpose flour
• 1  cup half-and-half
• 2  roasted poblano chiles, diced
• 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
• 1⁄2 cup queso fresco or 1⁄2 cup feta cheese, crumbled
• 1  tablespoon fresh lime juice
• 8 (6 inch)  flour tortillas
• 2  cups  tomato chili sauce
• 1  cup asadero cheese or 1  cup monterey jack cheese, shredded

Directions

1. Preheat oven to 400o.
2. Saute onion in 2 T butter in a large saucepan over medium-high heat, 3 minutes.
3. Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.
4. Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.
5. Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.
6. 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.
7. Garnish with Pico de Gallo.
8. Filling Add-Ins.
9. 1 cup cooked shrimp,chopped.
10. 1 cup lump crab meat.
11. 1 cup cooked chicken, shredded.
12. 1/2 cup bacon cooked and crumbled.
13. 1 cup peeled jicama, diced.