Spinach and Artichoke Enchiladas with Roasted Poblano Sauce

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Enchiladas with a creamy spinach and artichoke filling and topped with a roasted poblano white sauce. If you like spinach and artichoke dip, you’ll love these enchiladas.

Ingredients

For the Sauce:
1 poblano pepper
2 tablespoons butter
4 tablespoons flour
1½ cups vegetable broth
½ teaspoon garlic powder
¾ cup sour cream
¼ cup chopped fresh cilantro
Salt and pepper, to taste

For the Filling:
1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) package frozen artichokes, thawed
½ cup frozen chopped broccoli, thawed
3 tablespoons unsalted butter
½ cup chopped onions
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 (4 ounce) can mild roasted chilis, drained (see Notes)

For Assembly:
Non-stick cooking spray
8-12 flour tortillas
1½ cups grated Monterrey Jack cheese (or Pepper Jack for extra spiciness)

Instructions

View the full recipe at Taming of the Spoon →