1/2cupshredded Monterey Jack or Mexican blend cheese
To put it all together:
1cupshredded Monterey Jack or Mexican blend cheese
Roast the poblanos:
Put the whole peppers either under a broiler in your oven or over a gas flame. Turn the peppers repeatedly until they are almost all black.
Immediately put them in a heat proof bowl and cover with plastic wrap.
Let sit while you make the sauce.
To make the sauce:
Put all of the ingredients in a blender and blend until smooth. Add a pinch of salt and pepper, taste and adjust the seasoning.
Make the filling:
Remove the poblano peppers from the bowl. Peel the skin off by rubbing it with paper towels, or use your hands. Chop the peppers into thin slices and add to a clean bowl.
Combine all of the remaining filling ingredients in the bowl with the peppers and stir well. Add a pinch of salt.
Preheat oven to 400 degrees.
Add enough of the sauce to a casserole dish to cover the bottom.
Heat the tortillas in the microwave until soft and pliable.
Spoon a few tablespoons filling in each tortilla, roll it up, and add it to the casserole dish.
Bake the enchiladas for 10 minutes and remove from oven.
Pour remaining sauce over top, cover with 1 cup cheese, and continue baking until cheese is melted, about 10 more minutes.
Serve with sour cream, cilantro, and lime wedges if desired.
Storing leftovers: Cover leftovers and store in the fridge. Reheat either in the oven or microwave.Variations: Any type of roasted pepper can be subbed for poblanos, and you can add shrimp or chicken if you want a higher protein version.Sourcing: I got my poblanos, beans, cheese, and tortillas from Imperfect Foods. You can try it out for yourself with $20 for free here.