Who doesn’t love spinach and artichoke dip? Spinach and artichokes in a warm cheesy, creamy sauce. What’s not to love? The only problem is you can’t exactly have it for dinner (or, at least, that’s what I tell my kids when I’m trying to be a responsible parent). However, if you take all that creamy goodness, wrap it in tortillas and smother it with a roasted poblano white sauce, then you get to call it dinner.
Besides the luscious filling, the other key component to these enchiladas is the roasted poblano sauce. It is to die for. You will be fighting the kids off for dibs on licking the pan. As the name implies, you’ll need to roast a poblano pepper for the sauce. Most recipes I’ve seen for roasting peppers calls for roasting the pepper first, peeling it, and then removing the ribs and seeds. I have always found it difficult to cut the pepper in half and remove the seeds and ribs once the pepper is soft after roasting. Instead, I prefer to cut the pepper in half and remove the ribs and seeds first and then roast the pepper. It’s much easier. Using this technique, you also don’t have to worry about having to turn the pepper to get both sides evenly roasted.
With spinach and artichoke enchiladas as good as this, you might not even miss the chips.
- 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
- 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)
- Non-stick cooking spray
- 8-12 flour tortillas
- 1½ cups grated Monterrey Jack cheese (or Pepper Jack for extra spiciness)
- Preheat the oven to 475 degrees. Split the pepper in half lengthwise so it will lay relatively flat. Remove the stems, seeds, and ribs. Place the pepper halves in a foil lined rimmed baking sheet skin side up. Bake until the skin is blistered over most of the surface, 15-25 minutes. Remove the pepper from the oven and carefully fold the edges of the foil to wrap the pepper up. Let sit for 15 minutes. When cool enough to handle, peel away the skin and discard. Coarsely chop the pepper and set aside.
- Melt the butter in a medium saucepan. Stir in the chopped poblano pepper. Add in the flour and cook, stirring constantly, for 2 minutes. Whisk in the broth and garlic powder. Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from the heat and stir in the sour cream and cilantro. Season with salt and pepper to taste. Set aside.
- Drain all the water from the spinach, artichokes, broccoli, and chills. Be sure to really squeeze all the water out of the vegetables. Roughly chop the artichokes. Set vegetables aside.
- In a large saucepan, melt butter over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook, stirring, for 45 seconds. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the milk, and cook, stirring frequently, until thickened. Stir in salt, black pepper, and cayenne pepper. Then add the spinach, artichokes, and broccoli. Stir to combine. Cook until everything is heated through. Adjust the seasoning, to taste.
- Preheat oven to 400 degrees. Spray a 9x13 inch or a 7x11 inch baking dish with non-stick cooking spray (see Notes). Warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Place about ⅓ cup of the filling mixture in a line down the center of a tortilla. Roll up tightly and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas. Pour the poblano sauce over the top of the enchiladas. Press down on the tortillas slightly with a rubber spatula so that some of the sauce seeps into the enchiladas. Sprinkle with cheese and bake until bubbling and slightly golden, about 20-25 minutes. Sprinkle with additional cilantro.
Since I like a lot of sauce on my enchiladas, I only fill 7-8 tortillas and use a 7x11 inch baking dish. If you want less filling and sauce per enchilada, use more tortillas and the larger size baking dish.
Recipe for poblano sauce adapted from Annie's Eats.
Wow! I am pretty sure I would have no self restraint here – id be kicking and elbowing everyone out of the way. Oof you have made me so hungry now.
Thanks so much, Ruby! Your comment made me laugh!
Delicious, my granddaughter even ate them; I left the cayenne out of course. Good way to hide vegetables for picky eaters.
Thanks, Candice! So glad you all enjoyed the enchiladas. I love that your granddaughter ate them too.
I made these tonight for my son who’s a vegetarian. This recipe deserves all the praise it’s getting and MORE. I wouldn’t change a thing; although they are a little labor-intensive, the finished product is well worth it. Deeeeee–licious, folks:)
That makes me so happy! Thank you so much for letting me know.