Enchiladas de Chile Poblano

Ingredients

• Avocado - 1, sliced
• Sour cream - 1/2 cup
• Monterey jack cheese - 2 cups, shredded
• Corn tortillas - 8
• Salt and pepper - To taste
• Cilantro - 1/4 cup, chopped
• Tomatoes - 4, diced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Vegetable oil - 2 tablespoons
• Poblano peppers - 4

Instructions

1. Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally. Remove from the oven and let cool. Peel off the skin, remove the seeds, and slice into strips.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Add the diced tomatoes, cilantro, salt, and pepper to the skillet. Cook for 10 minutes, until the tomatoes are soft and the flavors are well combined. Remove from heat and let cool slightly.
4. Preheat the oven to 350°F. Warm the corn tortillas in a dry skillet or microwave until pliable.
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 handful of shredded Monterey Jack cheese. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. Pour the remaining tomato sauce over the enchiladas, spreading it evenly. Sprinkle with additional shredded cheese.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly.
8. Serve the enchiladas hot, topped with sour cream and sliced avocado.