Poblano Chili Cheese Enchiladas

From Vegetarian Times

• Ready In: 1 hr
• Serves: 6

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.