Poblano Cheese Enchiladas

Poblano Cheese Enchiladas are the perfect combination of smoky roasted poblano peppers, creamy melted cheese, and warm corn tortillas baked in a rich, flavorful sauce. This comforting Mexican-inspired dish is packed with bold flavor while still being simple enough for an easy weeknight dinner.

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 10-25 minutes

Ingredients

Enchiladas

• 16 ounces Mozzarella cheese

• 8 ounces Monterey Jack cheese

• Corn tortillas

• Oil (optional, for softening tortillas)

• Charred corn (optional garnish)

• Crema (optional garnish)

• Cilantro (optional garnish)

  Sauce

• 3 poblano peppers, roasted, peeled, deseeded, and diced

• 1 cup evaporated milk

• 1 garlic clove, peeled

• 1/2 onion, small diced

• 1 teaspoon chicken bouillon

• 4 ounces cream cheese, softened

Directions

1. Prepare the Sauce

   Prepare the peppers and add all the sauce ingredients to a blender, blend until smooth, warm on stove on low, reduce slowly.

2. Prepare the Filling

   Cheese of choice. I'm using 16 ounces of Mozzarella and 8 ounces of Monterey Jack. Onion diced. Use whatever cheeses you like, as much as you need to fill and top the enchiladas. You can also make these enchiladas using chicken or beef.

3. Prepare the Tortillas

   Warm corn tortillas in microwave in a damp paper towel or quickly pass through hot oil to soften.

4. Assemble the Enchiladas

   Preheat oven to 400 degrees, spray a 9x13 oven-safe dish, and add a thin layer of sauce to the bottom. Roll each enchilada and place seam side down in the 9x13 dish.

5. Bake the Enchiladas

   Bake at 400 degrees for 10 to 25 minutes covered until cheese is melted inside and out, and 5 minutes without the cover watching that the cheese does not over brown.

6. Garnish

   Garnish any way you like with charred corn, crema, cilantro.