Spinach Poblano Enchiladas
Elevate your weeknight dinner with these creamy, flavor-packed Spinach Poblano Enchiladas! Roasted poblano peppers combine with tender wilted spinach, cream cheese, and Monterey Jack to create an irresistibly rich and savory filling, all wrapped in soft flour tortillas. Topped with a velvety sour cream sauce infused with a hint of cumin and baked to golden perfection, these enchiladas strike the perfect balance of smoky, creamy, and cheesy goodness. Garnished with fresh cilantro and served with zesty lime wedges, this vegetarian-friendly dish is ideal for a cozy family meal or any occasion that calls for comfort food with a kick. Ready in under an hour, it's a satisfying, crowd-pleasing recipe you'll reach for time and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Poblano peppers
- 2 tablespoons Olive oil
- 6 cups Fresh spinach
- 3 cloves Garlic, minced
- 4 ounces Cream cheese, softened
- 2 cups Shredded Monterey Jack cheese
- 8 medium-sized Flour tortillas
- 1 cup Sour cream
- 1 cup Milk
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped cilantro
- 1 whole Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 10-12 minutes, or until the skin is blistered and charred. Remove from the oven, place them in a bowl, and cover with plastic wrap. Let them rest for 10 minutes, then peel off the skin, remove the seeds, and chop the peppers into small pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Stir in the roasted poblano peppers and remove from heat.
In a medium bowl, mix the softened cream cheese, 1 cup of Monterey Jack cheese, and the sautéed spinach and poblano mixture. Stir until well combined.
Take one tortilla and spoon 2-3 tablespoons of the filling mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas and filling.
In a saucepan, heat the butter over medium heat until melted. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the chicken or vegetable broth, milk, cumin, salt, and black pepper. Cook for 3-4 minutes until the sauce thickens slightly.
Remove the saucepan from heat and stir in the sour cream until the sauce is smooth and creamy.
Pour the sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and garnish with chopped cilantro. Serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 7948 mg | 346% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 41.7 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 3080 mg | 237% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
