Poblano Chile Cheese Enchiladas

Serves 4 · 30 min prep · 35 min cook

Estimate for one serving

• 580 cal
• 26g protein
• 42g carbs
• 34g fat
• 6g fiber

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Ingredients

• 4 large poblano peppers
• 1 jalapeño pepper
• 1 medium white onion
• 3 garlic cloves
• 2 tbsp olive oil or neutral oil
• 2 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• for garnish optional thinly sliced radishes or pickled red onion

Instructions

1. 1Set an oven rack 6 inches from the broiler and preheat the broiler on high. Place the poblano peppers and jalapeño on a foil-lined sheet pan. Broil 6 to 8 minutes, turning every 2 minutes with tongs, until the skins are blackened and blistered on all sides. Transfer peppers to a bowl, cover tightly with plastic wrap or a plate, and steam 10 minutes so the skins loosen.
2. 2Meanwhile, finely dice half the onion and thinly slice the remaining half for garnish if desired. Mince the garlic. Once the peppers are cool enough to handle, peel off the charred skins under a gentle stream of cool water or with your fingers. Remove stems and seeds from the poblanos; leave a few jalapeño seeds if you want extra heat. Roughly chop the roasted flesh.
3. 3Heat oil in a medium saucepan over medium heat. Add the diced onion and cook 4 minutes until soft and translucent. Stir in the garlic, cumin, and oregano and cook 30 seconds until fragrant. Sprinkle in the flour and cook 1 minute, stirring constantly, to form a light roux.
4. 4Whisk in the broth gradually to avoid lumps. Bring to a simmer and cook 4 to 5 minutes until the sauce thickens slightly and coats a spoon. Stir in most of the chopped roasted poblanos and jalapeño, reserving a small handful for the filling. Remove from heat and whisk in the sour cream until smooth. Season with salt and black pepper. Taste; the sauce should be creamy, mildly smoky, and gently spicy.
5. 5Preheat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish and spread a thin layer of the poblano cream sauce across the bottom. Warm the corn tortillas: wrap in a damp towel and microwave 45 seconds, or briefly dip each in the warm sauce so they become pliable and less likely to crack.
6. 6In a bowl combine most of the Monterey Jack and cheddar with the reserved chopped roasted peppers and salt. Spoon filling down the center of each tortilla, roll snugly, and place seam-side down in the baking dish. Nestle them close together in a single layer.
7. 7Pour the remaining poblano cream sauce evenly over the rolled enchiladas, making sure the edges are covered so they stay soft. Sprinkle the remaining cheese over the top in an even blanket.
8. 8Bake uncovered at 375°F for 20 to 25 minutes until the sauce is bubbling at the edges, the cheese is melted and lightly golden, and the enchiladas look set. Rest 5 minutes, then finish with chopped cilantro, optional radish or pickled onion, and lime wedges. Serve two per plate while the peppers still perfume the creamy sauce.