Roasted Poblano And Spinach Enchiladas
The satisfying warmth of a cozy, home-cooked meal can often be found in the vibrant colors and flavors of Mexican cuisine. Enchiladas are a classic comfort food that can be easily customized to suit your taste preferences, whether you love a touch of heat or prefer a milder flavor profile. In this recipe for Roasted Poblano and Spinach Enchiladas, we combine the earthy richness of roasted poblanos with the freshness of spinach for a flavorful and satisfying meal that is sure to become a favorite in your household.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning them occasionally, until the skin is blistered and charred. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. Once they are cool enough to handle, peel off the skin, remove the seeds, and chop the peppers.
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In a skillet over medium heat, sauté the diced onion until it becomes translucent. Add the minced garlic, chopped spinach, chopped roasted poblano peppers, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted and the flavors are well combined. Remove the skillet from the heat and set aside.
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Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a corn tortilla and spoon some of the poblano-spinach filling onto the center. Sprinkle a generous amount of shredded cheese on top of the filling. Roll the tortilla and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
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Once all the enchiladas are assembled in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
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Once out of the oven, garnish the enchiladas with fresh cilantro. Serve the enchiladas hot with a dollop of sour cream on top, if desired.
Nutrition Facts
Serving size: 1 enchilada- Calories
- 380 kcal
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Cholesterol
- 60 mg
- Sodium
- 800 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 5 g
- Sugars
- 5 g
- Protein
- 15 g
Enjoy the delightful combination of roasted poblanos and spinach in these comforting enchiladas. This recipe is perfect for a cozy dinner with loved ones or for a festive gathering with friends. Feel free to customize the filling with your favorite ingredients or add a side of Mexican rice and beans for a complete meal. These Roasted Poblano and Spinach Enchiladas are a delicious homage to the flavors of Mexico that will surely brighten up any mealtime!