Poblano Chili Cheese Enchiladas |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Vegetarian Times 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. 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. 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. 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. Spread tortillas on baking sheet. Warm 3 min in oven to soften.
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.
|
|