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Spinach-Poblano Enchiladas Suizas


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  • Filling
  • 2 tablespoons olive oil
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 2 roasted Poblano peppers, diced
  • 1 pound fresh spinach
  • 1 1/2 cup shredded Monterey Jack cheese
  • salt and pepper
  • Heat oil in a heavy skillet, over medium heat, add onion and garlic and sauté for 2-3 minutes. Add spinach and poblanos, stirring to wilt spinach. Season with salt and pepper. Set aside to cool.
  • Tomatillo Sauce
  • Makes enough to top about 25 enchiladas
  • 1 pound tomatillos, husked and rinsed
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 2 green onions, sliced
  • 1 small yellow or white onion, diced
  • 1 large jalapeño, seeded and minced
  • 2 tablespoons flour
  • 1 1/2 tablespoons Chimayo Spice Mix (or a combination of ground cumin, dried oregano, chili powder)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup roasted green chilies, peeled and chopped(canned or fresh roasted-Poblano or Anaheim)
  • 1/2 teaspoon salt or more to taste
  • 1 tablespoon cream
  • juice of one lime
  • 1/2 bunch of cilantro, chopped



Step 1

Place tomatillos in a medium saucepan and cover with water. Bring to a boil and let cook for about 5 minutes. Drain, cool and de-stem. Roughly chop by hand or process or blend tomatillos to a rough texture. Set aside. Heat oil in a large skillet or stockpot. Add garlic, green onions, onions and jalapeño. Sauté for about 5 minutes over medium high heat. Add flour, Spice Mix and black pepper and sauté about 5 minutes more to cook the flour. Add stock and tomatillos; allow mixture to reduce by about 1/3—about 10 minutes. Add cream, lime and cilantro.

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