Poblano Chili Cheese Enchiladas

• 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
• 12 cup onion, chopped
• 2 garlic cloves, minced
• 1 12 cups queso fresco
• 12 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.
2. Add dried chiles and saute 3 minutes more.
3. Stir in tomatoes and 2 c water.
4. Season with salt and pepper and simmer 10-15 minutes or until chiles are soft.
5. Remove from heat, cool 5 minutes, then puree in blender or food processor until smooth.
6. To make enchiladas: Preheat oven to broil.
7. Place poblano chiles on baking sheet and broil 15-20 minutes or until blackened on all sides, turning often.
8. Cool in covered bowl, then peel off skins and remove seeds.
9. Chop into 1/4" pieces.
10. Preheat oven to 375.
11. Heat olive oil in skillet, saute onion and garlic 3-5 minutes.
12. Transfer to mixing bowl, add queso franco, 1/4 c Monterey Jack, cilantro and chopped chiles.
13. Spread tortillas on baking sheet.
14. Warm 3 min in oven to soften.
15. Spread 1 c sauce over bottom of 13x9" baking dish.
16. Divide cheese mixture among tortillas and roll loosely.
17. Place filled, rolled tortillas in baking dish.
18. Top with remaining Monterey Jack.
19. Bake 15-20 minutes until bubbly.
20. Sprinkle with cilantra before serving.

olive oil, onion, garlic, chilies, tomatoes, chiles, olive oil, onion, garlic, queso fresco, cheese, cilantro, corn tortillas

Taken from www.food.com/recipe/poblano-chili-cheese-enchiladas-396219 (may not work)