Poblano Chili Cheese Enchiladas Recipe

Name: Poblano Chili Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 garlic cloves, minced; 2 12 ounces dried chilies, halved and seeded; 4 medium tomatoes, chopped; 6 poblano chiles; 1 tablespoon olive oil; ½ cup onion, chopped; 2 garlic cloves, minced; 1 ½ cups queso fresco; ½ cup monterey jack cheese, shredded; 2 tablespoons cilantro, chopped; 72 inches corn tortillas

Servings: persons

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
2 12 ounces dried chilies, halved and seeded
4 medium tomatoes, chopped
6 poblano chiles
1 tablespoon olive oil
½ cup onion, chopped
2 garlic cloves, minced
1 ½ cups queso fresco
½ cup monterey jack cheese, shredded
2 tablespoons cilantro, chopped
72 inches corn tortillas

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.", "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.", "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.", "Spread tortillas on baking sheet.", "Warm 3 min in oven to soften.", "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."]

1891

kcal

Calories

Fat

391

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, chopped, 3 garlic cloves, minced, 2 12 ounces dried chilies, halved and seeded, and more.

Yes, Poblano Chili Cheese Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano Chili Cheese Enchiladas

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