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Makes: 8 to 10 servings
Ingredients:
2 baking potatoes, diced
1 medium zucchini (7 to 8 inches long), diced
4 tablespoons olive oil (divided)
½ medium onion, diced
5 cloves garlic, choppe
1 pound mushrooms, diced
3 poblanos, roasted, cleaned and sliced
10 ounces spinach (divided)
18 six-inch corn tortillas
Poblano cream sauce (see recipe)
Poblano cream sauce:
1 tablespoon olive oil
½ medium onion, diced
3 garlic cloves, chopped
4 poblanos, roasted, peeled, seeded and chopped (adjust to taste)
2 ounces fresh spinach (reserved from filling recipe above)
1 package (8 ounces) cream cheese
¾ cup whole milk
Preparation:
In skillet, sauté potatoes and zucchini separately, using 2 tablespoons olive oil. Transfer to large mixing bowl.
Sauté onion and garlic in remaining 2 tablespoons olive oil 5 minutes, then add mushrooms. Cook until liquid has evaporated. Add to mixing bowl with potatoes and zucchini, then add poblanos and 8 ounces of the spinach, and toss well. Reserve remaining spinach for sauce.
Preheat oven to 350 degrees. Lightly coat 13-by-9-inch pan with vegetable oil spray.
Fill each corn tortilla with about 2 tablespoons filling, roll up and place seam-side down in baking dish. Pour cream sauce over enchiladas.
Bake uncovered in preheated oven 20 minutes.
Poblano cream sauce:
Sauté onions and garlic in olive oil. Add peppers, spinach, cheese and milk. Heat until cream cheese melts and spinach wilts. Cool slightly, and blend in blender until smooth, working in batches. Season with salt and pepper.
Ingredients:
2 baking potatoes, diced
1 medium zucchini (7 to 8 inches long), diced
4 tablespoons olive oil (divided)
½ medium onion, diced
5 cloves garlic, choppe
1 pound mushrooms, diced
3 poblanos, roasted, cleaned and sliced
10 ounces spinach (divided)
18 six-inch corn tortillas
Poblano cream sauce (see recipe)
Poblano cream sauce:
1 tablespoon olive oil
½ medium onion, diced
3 garlic cloves, chopped
4 poblanos, roasted, peeled, seeded and chopped (adjust to taste)
2 ounces fresh spinach (reserved from filling recipe above)
1 package (8 ounces) cream cheese
¾ cup whole milk
Preparation:
In skillet, sauté potatoes and zucchini separately, using 2 tablespoons olive oil. Transfer to large mixing bowl.
Sauté onion and garlic in remaining 2 tablespoons olive oil 5 minutes, then add mushrooms. Cook until liquid has evaporated. Add to mixing bowl with potatoes and zucchini, then add poblanos and 8 ounces of the spinach, and toss well. Reserve remaining spinach for sauce.
Preheat oven to 350 degrees. Lightly coat 13-by-9-inch pan with vegetable oil spray.
Fill each corn tortilla with about 2 tablespoons filling, roll up and place seam-side down in baking dish. Pour cream sauce over enchiladas.
Bake uncovered in preheated oven 20 minutes.
Poblano cream sauce:
Sauté onions and garlic in olive oil. Add peppers, spinach, cheese and milk. Heat until cream cheese melts and spinach wilts. Cool slightly, and blend in blender until smooth, working in batches. Season with salt and pepper.
