Poblano Chili Cheese Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 1/2 ounces dried chilies, halved and seeded
• 4 medium tomatoes, chopped
• 6 poblano chiles
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups queso fresco
• 1/2 cup monterey jack cheese, shredded
• 2 tablespoons cilantro, chopped
• 72 inches corn tortillas

Directions

1. 1

   To make sauce: Heat olive oil, saute onion & garlic 5-7 minutes until soft. Add dried chiles and saute 3 minutes more. Stir in tomatoes and 2 c water. Season with salt and pepper and simmer 10-15 minutes or until chiles are soft. Remove from heat, cool 5 minutes, then puree in blender or food processor until smooth.

2. 2

   To make enchiladas: Preheat oven to broil. Place poblano chiles on baking sheet and broil 15-20 minutes or until blackened on all sides, turning often. Cool in covered bowl, then peel off skins and remove seeds. Chop into 1/4" pieces.

3. 3

   Preheat oven to 375. Heat olive oil in skillet, saute onion and garlic 3-5 minutes. Transfer to mixing bowl, add queso franco, 1/4 c Monterey Jack, cilantro and chopped chiles.

4. 4

   Spread tortillas on baking sheet. Warm 3 min in oven to soften.

5. 5

   Spread 1 c sauce over bottom of 13x9" baking dish. Divide cheese mixture among tortillas and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining Monterey Jack. Bake 15-20 minutes until bubbly. Sprinkle with cilantra before serving.