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1
To make Sauce: Heat olive oil in saucepan or Dutch oven over medium heat.
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2
Saute onion and garlic in oil 5 to 7 minutes, or until soft.
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3
Add dried chilies, and saute 3 minutes more.
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4
Stir in tomatoes and 2 cups water.
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5
Season with salt and pepper, and simmer 10 to 15 minutes, or until chiles are soft.
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6
Remove from heat, cool 5 minutes, then puree in blender or food processor until smooth.
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7
To make Enchiladas: Preheat oven to broil.
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8
Place poblano chiles on baking sheet, and broil 15 to 20 minutes, or until blackened on all sides, turning often.
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9
Cool in covered bowl, then peel off skins and remove seeds.
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10
Chop chiles into 1/4-inch pieces.
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11
Preheat oven to 375F.
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12
Heat olive oil in skillet over medium heat.
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13
Saute onion and garlic in oil 3 to 5 minutes, or until soft.
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14
Transfer to mixing bowl, and add queso fresco, 1/4 cup Monterey Jack cheese, cilantro, and chopped chiles.
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15
Spread tortillas on baking sheet.
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16
Warm 3 minutes in oven to soften.
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17
Spread 1 cup sauce over bottom of 13- x 9-inch baking dish.
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18
Divide cheese mixture among tortillas, and roll loosely.
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19
Place filled, rolled tortillas in baking dish.
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20
Top with remaining Sauce, and sprinkle with remaining Monterey Jack cheese.
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21
Bake 15 to 20 minutes, or until Sauce is bubbly and cheese is melted.
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22
Sprinkle with cilantro before serving.
