Spinach- Poblano Enchiladas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400o.
Saute onion in 2 T butter in a large saucepan over medium-high heat, 3 minutes.
Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.
Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.
Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.
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.
Garnish with Pico de Gallo.
Filling Add-Ins.
1 cup \tcooked shrimp,chopped.
1 cup \tlump crab meat.
1 cup \tcooked chicken, shredded.
1/2 cup\tbacon cooked and crumbled.
1 cup \tpeeled jicama, diced.