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Roasted Poblano Spinach Enchiladas



Healthy, nutritious, delicious and economical: this flavourful make ahead meal will become a homey family favourite.
Makes 8 large or 12 small enchiladas.
Course Main
Cuisine Mexican
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Author Valerie Lugonja

Ingredients

Ingredients for the Poblano Spinach Enchilada Sauce:

  • 6 fresh Poblano chiles , charred and peeled
  • 100 g young spinach leaves
  • 400 g whole milk
  • 900 g organic chicken broth
  • 180 g butter
  • 9 garlic cloves , peeled and finely chopped (to taste, and depending upon size)
  • 1 cup flour
  • salt to taste

Ingredients for the Filling (serves 3-4):

  • 2 large chicken breasts , thinly sliced
  • 1 large or 2 small red onions , thinly sliced
  • 1 large red pepper (or 1/3 of each orange, yellow red), thinly sliced
  • (or 3 large peppers: red, orange and yellow, thinly sliced)
  • 8 large whole wheat tortillas
  • 500 g Monterey Jack Cheese

Garnishes:

  • cilantro
  • sour cream or Mexican Crema
  • salsa or pico de gallo
  • avocado
  • fresh lime

Instructions

Instructions for the sauce using the Thermomix:

  1. Roast the Poblanos over a gas flame or grill, turning regularly, until the skins have blistered and blackened on all side (5-8 minutes)
  2. Cool; peel or rub off the blackened skin, tear open and pull out the seeds and stem
  3. Place in bowl; add spinach and set aside
  4. Add garlic to TM bowl; pulse to mince, scrape down sides of bowl
  5. Scale in butter; sauté garlic in butter for 5 minutes at 100 C, speed 2
  6. After 2 minutes, add flour through hole in the lid and continue to cook, speed 2-3; scrape down the sides of the bowl midway, and increase speed to 3
  7. Scale broth into the TM bowl over the garlic roux; set time for 10 minutes, temperature to 100°C and speed 2-3, until the sauce boils (the TM bowl will be at maximum capacity)
  8. Cook for 5 more minutes at 80°C, speed 2-3
  9. Add roasted Poblanos and spinach to sauce mixture in the TM bowl; blend until smooth: 30 seconds, speed 1 – 10
  10. Scale in milk; stir for 5 seconds speed 3-4
  11. Season with salt, approximately 2 teaspoons

For the Freezer:

  1. Portioned 3 cups per 4 bags and one bag with 2 cups; label, date and freeze

Instructions for the Enchiladas (serves 3-4, using one 3 cup bag of the sauce):

  1. Heat the oven to 350 degrees
  2. Spread 3/4 cup sauce over bottom of of 13×9 inch baking dish
  3. Place onions, peppers and sliced chicken in frying pan with a little oil; sauté until done
  4. Season well with salt and freshly ground pepper; place a portion of chicken mixture into each tortilla
  5. Roll and line in baking dish on top of sauce (optional: add 1/2 cup sauce to the filling)
  6. Cover rolled tortillas evenly with remaining sauce; sprinkle liberally with grated cheese
  7. Bake until enchiladas are hot throughout (cheese will have just begun to brown and sauce will bubble) 20 to 25 minutes
  8. Garnish with cilantro, sour cream, avocado and salsa or pico de gallo, lime; serve immediately

Recipe Notes

I made a double batch and added twice the amount of spinach because it needed to be used; I also added the onion and red peppers.