Spinach- Poblano Enchiladas

• 1/2 cup onion
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• 2 roasted poblano chiles, diced
• 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
• 1/2 cup queso fresco or 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh lime juice
• 8 (6 inch) flour tortillas
• 2 cups tomato chili sauce
• 1 cup asadero cheese or 1 cup monterey jack cheese, shredded

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 tooked shrimp,chopped.
10. 1 cup tump crab meat.
11. 1 cup tooked chicken, shredded.
12. 1/2 cuptacon cooked and crumbled.
13. 1 cup teeled jicama, diced.

onion, garlic, kosher salt, black pepper, flour, poblano chiles, queso fresco, lime juice, flour tortillas, tomato chili sauce, asadero cheese

Taken from www.food.com/recipe/spinach-poblano-enchiladas-366302 (may not work)