Spinach-Poblano Enchiladas Suizas

Spinach-Poblano Enchiladas Suizas
Spinach-Poblano Enchiladas Suizas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: