Poblano and Cheese Enchiladas
Yield: 6
Sauce
2 tablespoons vegetable oil
1 small onion, chopped
5 cloves garlic, minced
2 oz. canned chipolte chilies, chopped
5 medium tomatoes, chopped
2 tablespoons chili powder
1 tablespoon cumin powder
sea salt and fresh ground pepper to taste
6 Poblano Chiles
2 tablespoons vegetable oil
1 small onion, chopped
3 cloves minced garlic
1 ½ cups sour cream
1 cup crumbled goat cheese, divided
½ cup shredded Hook's 10 Year cheddar cheese or any other cheese you like
3 tablespoons cilantro, chopped
12 6 inch corn tortillas
Sauce: Heat oil in sauce pan over medium heat. Saute onions and garlic in oil 5 minutes or until soft. Add Chipolte chilies, and saute 3 minutes more. Stir in tomatoes and 2 cups of vegetable stock or water. Season chili powder, cumin, salt and pepper. Simmer for 15 minutes, or until chilies are soft. Remove from heat, cool for 10 minutes, and then puree in food processor until smooth.
Enchiladas: Preheat oven to broil. Place Poblano chilies on a foil covered baking sheet, and broil for 10-15 minutes or until blackened on all sides. Cool in a tightly closed paper bag, or a covered bowl. Peel skins off of chilies and remove seeds. Chop chilies onto ¼ inch pieces.
Turn oven down to 375. Heat oil in saute pan over medium heat. Saute onion and garlic in oil 5 minutes, or until soft. Transfer to a mixing bowl and add sour cream, ¾ cup goat cheese, ¼ cup jack cheese, cilantro and chopped chilies.
Warm tortillas in microwave for 2 minutes to soften.
Spread 1 cup of sauce over bottom of a 13- x 9-inch. Divide cheese among tortillas and roll loosely. Place filled rolled tortillas in baking dish. Top with remaining sauce. Sprinkle with remaining cheese. Bake 20 minutes or until cheese is bubbly. Sprinkle with cilantro. Serve immediately.
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