Poblano Chile Cheese Enchiladas

Serves 4 · 30 min prep · 35 min cook

Ingredients

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

Instructions

1. 1Preheat the broiler on high and position a rack about 6 inches from the heat. Place the whole poblanos on a foil-lined sheet pan and broil, turning every few minutes, until the skins are blackened and blistered all over, 8 to 12 minutes total.
2. 2Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate for 10 minutes so they steam. When cool enough to handle, peel off the charred skins, remove stems and seeds, and slice four of the poblanos into long strips for filling. Dice the remaining two for the sauce.
3. 3Lower the oven to 375°F. Finely dice the onion and mince the garlic.
4. 4Make the poblano cream sauce: heat oil in a medium saucepan over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds. Sprinkle in the flour and cook, stirring, 1 minute to form a pale roux.
5. 5Whisk in the broth gradually until smooth. Stir in the diced roasted poblanos, cumin, oregano, salt, and black pepper. Simmer 5 to 7 minutes until slightly thickened. Remove from heat and whisk in the sour cream until the sauce is silky and pale green. Taste and adjust salt.
6. 6Warm the corn tortillas one at a time in a dry skillet or wrapped in a damp towel in the microwave until soft and flexible so they do not crack when rolled.
7. 7Mix most of the Monterey Jack and cheddar together, reserving a handful for topping. Fill each tortilla with a strip or two of roasted poblano and a generous handful of the cheese blend. Roll snugly and place seam-side down in a lightly oiled 9x13-inch baking dish.
8. 8Pour the poblano cream sauce evenly over the rolled enchiladas, making sure every tortilla is coated. Sprinkle the remaining cheese on top.
9. 9Bake uncovered 20 to 25 minutes until the sauce is bubbling at the edges, the cheese is melted and lightly golden, and the enchiladas are heated through.
10. 10Rest 5 minutes. Garnish with chopped cilantro and serve with lime wedges. The roasted poblano flavor should shine through the creamy, cheesy layers.