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Spinach- Poblano Enchiladas

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“Adapted from a Baja Mexico dish.”
READY IN:
40mins
SERVES:
8
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

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.

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