Enchiladas de Chile Poblano

Ingredients

• Poblano peppers (4 large)
• Corn tortillas (12)
• Monterey Jack cheese (2 cups, shredded)
• Tomatoes (4 medium, diced)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Cilantro (1/4 cup, chopped)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Avocado (1, sliced (for topping))
• Sour cream (1/2 cup (for serving))

Instructions

1. Preheat the broiler. Place the poblano peppers on a baking sheet and broil for about 10-15 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let cool in a bowl covered with plastic wrap to steam the peppers, making them easier to peel. Once cool, peel off the skin, remove the seeds, and slice the peppers into strips.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened and fragrant.
3. Add the diced tomatoes, cilantro, salt, and pepper to the skillet. Cook for an additional 10 minutes, stirring occasionally, until the tomatoes are soft and the flavors meld together. Remove from heat and allow to cool slightly.
4. Preheat the oven to 350°F (175°C). Warm the corn tortillas in a dry skillet or microwave until pliable to prevent tearing.
5. Spread a spoonful of the tomato sauce onto the bottom of a baking dish. Take a tortilla, fill it with a few strips of roasted poblano pepper and a generous handful of shredded Monterey Jack cheese. Roll it up tightly and place it seam-side down in the baking dish. Repeat the process with the remaining tortillas.
6. Pour the remaining tomato sauce over the enchiladas, spreading it evenly to cover. Sprinkle additional shredded cheese on top for extra gooeyness.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve the enchiladas hot, garnished with slices of fresh avocado and a dollop of sour cream for a creamy finish.