Spinach,
Mushroom and Poblano Enchiladas
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6 poblano
chile peppers 8 oz.
fresh mushrooms 2 lbs.
fresh spinach, stems removed and well rinsed 4 T.
unsalted butter 1 c.
chopped yellow onions 1 T.
chopped garlic 2 tsp.
chili powder ¾ tsp.
salt ¼ tsp. black
pepper 1 pinch
cayenne 4 T. all
purpose flour 2 c. milk 1 c.
small curd cottage cheese 1 c.
cubed pepper jack cheese 1 c.
grated pepper jack cheese 18 corn
tortillas
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Roast
peppers under broiler until charred black on all sides. Place in sealed plastic bag for 15
min. Peel peppers, split in half,
discard seeds and stems and chop roughly. Blanch
spinach in boiling salted water in batches for 15 sec. Remove with slotted spoon and shock in ice
bath. Remove and squeeze out excess
water. Chop and set aside. In large
saucepan, melt butter. Saute mushrooms
and onion until soft. Add the garlic,
chili powder, salt, pepper and cayenne and cook for 45 secs., stirring. Add the flour and cook, stirring with heavy
wooden spoon, to make a light roux. Gradually add the milk and cook, stirring,
until thick. Add the spinach and
stir. Remove from heat and stir in the
chopped chiles. Adjust seasoning. Fold in the cottage cheese and cubed pepper
jack, and warm. Fry each tortilla
until pliable in hot oil, about 15 sec. per side, and stack. Place ½ c. of spinach / mushroom mixture in
the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer in
a shallow pan (cookie sheet) and hold in a warm oven. (Cut in half crosswise to use as
appetizers.) To plate, remove from the oven and spoon a strip of green sauce
lengthwise on each enchilada. Squeeze
a crosswise squiggle of sour cream on the enchilada and sprinkle with grated
pepper jack. |
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Salsa
Verde (Green Sauce) for Enchiladas 2 medium
onions, chopped ½ c.
vegetable oil 10 oz.
fresh spinach, stems removed ½ lb.
tomatillos, coarsely chopped 1 can (4
oz.) chopped green chiles 2 cloves
garlic, crushed 1 T.
dried oregano leaves 1 c.
chicken broth 2 c. sour
cream ¼ c. lime
juice |
In 3 qt.
saucepan, cook onions in oil until tender.
Stir in remaining ingredients except broth, sour cream and lime
juice. Cover and cook over medium heat
5 mins. stirring occasionally. Process
in blender until smooth, about 1 min.
Return to pan, stir in broth, heat to boiling. Simmer uncovered 10 mins., Stir in sour
cream. Just before serving, stir in
lime juice. |
