These enchiladas are so delicious! They are a little time consuming, but by doing a couple things different, I was able to cut down the time a little bit. I will post my revisions instead. This is not the most beautiful plate, but enchiladas really aren't that pretty. :)
(Thanks Emeril Lagasse!)
4 Poblano chile peppers (Last time I went to the store they didn't have any, so I looked on the heat scale they had and ended up buying anaheim peppers instead and got 2 extra because they were smaller and they tasted good as well. Poblano are still my favorite, but you can substitute if you can't find them)
2 pounds frozen spinach
A couple handfuls of mushrooms, chopped up
8 Tbsp unsalted butter (split)
1 cup chopped yellow onions
1 Tbsp minced garlic
2 tsp chili powder
3/4 tsp salt
1/4 tsp ground black pepper
1/2 cup all purpose flour (split)
2 cups half and half
1 cup cubed queso fresco (I used this the first time, and couldn't find it the second time so I used mozzarella. Both tasted really similar)
1 cup cubed pepper jack (Plus a little extra grated for the top)
Parmesan (or I used asiago or just straight pepper jack for the top)
6-12 flour tortillas (this will depend on how big you want your enchiladas. We make huge ones and get 6 out of it)
1 cup vegetable stock (or chicken stock)
1 cup heavy cream
Preheat the oven to 350 degrees.
Thaw out your spinach and let drain in a colander. When you are ready for the spinach, squeeze out all the excess water. (There will be a ton!)
Roast the peppers and then place them in a bowl covered with plastic wrap, a ziplock bag or a paper bag and let them rest until cool enough to handle. Peel the peppers, split in half lenghtwise and discard the seeds, veins and stems. Roughly chop and set aside.
In a large saucepan or a large tall sided frying pan, melt 4 Tbsp of the butter over medium high heat. Add the onions and mushrooms and cook, stirring, until the onions are very soft. Add the garlic, chili powder, salt, pepper and cayenne and cook stirring for about a minute. Add 1/4 cup of the flour and cook stirring to make a light roux (about 2 minutes). Gradually add the half and half and cook until thick. Add the spinach and stir incorporate. Remove from the heat and fold in half of the chopped chiles, adjust the seasoning to taste. Fold in the cubed cheeses and set aside.
In a saucepan, melt the remaining 4 Tbsp of butter of medium heat. Add the remaining 1/4 cup of flour and cook, stirring constantly to make a light roux. Slowly add the stock and cook until thickened. Add the cream and cook until thick. Add the remaining roasted peppers and cook for 1 minute.
Fill your tortillas with the spinach mixture and put into a 13 x 9 pan (or bigger if you have more) and pour the sauce over the top. Bake for 20 minutes. Remove from the oven and cover evenly with the grated pepper jack and either parmesan or asiago (or neither if you don't want them) and return to the oven and bake until the cheeses are melted and the enchiladas are completely warmed through. Remove from the oven and let sit for 5 minutes before serving.