Spinach-Poblano Enchiladas

Ingredients

• 2 large poblano chiles
• 1 tsp. red pepper flakes
• 2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 (16oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup Cacique®Crema Mexicana
• 1 package (10oz) Ranchero® Queso Fresco, crumbled
• Juice of 1 lime
• Salt and pepper
• 8 8-inch flour tortillas
• 2 (14oz) cans green enchilada sauce
• 1 1/2 cups Cacique® Queso Quesadilla shredded cheese