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–+ servings

Nicha's Spinach Enchiladas

Nicha's spinach enchiladas are legendary in San Antonio, and now you can make them at home! We're so excited to share this recipe with you from a spot we covered on Goodtaste with Tanji.
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Course Entrées
Servings 2 servings

Ingredients
  

Poblano Cream Sauce

  • ½ pound poblano peppers
  • 2 ounces Monterey Jack cheese, shredded
  • 1 ounce white wine
  • 2 ounces all-purpose flour
  • 8 ounces chilled heavy cream
  • 2½ ounces water
  • Pinch of chicken base
  • Salt and black pepper, to taste

Enchiladas

  • 2 portobello mushrooms, chopped
  • 8 ounces spinach
  • 3 ounces sun-dried tomatoes
  • 4 corn tortillas
  • Olive oil
  • Salt, black pepper, and garlic powder, to taste
  • 4 ounces Monterey Jack cheese, shredded

Instructions
 

Poblano Cream Sauce

  • In a pan, add 1½ cups water with the heavy cream and place on stove at low temperature until it starts boiling.
  • At the same time, preheat oven to 425℉ and roast the poblano peppers for 30 to 45 minutes, turning them constantly with tongs.
  • Once roasted on all sides, place in a bag and close. This will soften the skin and will allow you to peel after about 5 minutes of being in the bag. Peel and clean the peppers.
  • Check the pan with the heavy cream. Once boiling, add the wine and reduce the alcohol for another 5 minutes.
  • In a blender, blend the peeled poblano peppers with the Monterey Jack cheese and add the heavy cream mixture. Add the blended mixture to the same pan you used, then add the chicken base, salt, and pepper to the mixture.
  • Lastly, blend 1 cup of water with the flour and then add it to the pan. Leave on the stove until it boils again.

Enchiladas

  • In a pan, sauté the mushrooms, spinach, and sun-dried tomatoes in olive oil and spices. Once the vegetables are cooked, remove from heat.
  • In a separate pan, slightly deep-fry the corn tortillas for 5 to 10 seconds to soften them and place on a plate.
  • Filled each tortilla with the spinach mixture and roll the tortillas to make the enchiladas. Top them with poblano cream sauce and Monterey Jack cheese.

Notes

Recipe courtesy of Nicha's in San Antonio.
Nicha's pairs this dish with black beans and rice.
Keyword Nichas, San Antonio, Tex-Mex
Tried this recipe?Let us know how it was!