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. ---------------------------------------------------------------------------
Nutrition
Ingredients
