POBLANO CHILI CHEESE ENCHILADAS

Poblano Chili Cheese Enchiladas image

Provided by Eat Your Vegetables

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 264.9, Fat 9.7, SaturatedFat 2.8, Cholesterol 8.4, Sodium 91.5, Carbohydrate 40.6, Fiber 8.5, Sugar 10.9, Protein 8.3