The Whole Enchilada

With the NFL playoffs in full swing I needed an appropriate meal to serve during the games. Poblano Chile-Cheese Enchiladas speak to me at moments like these.

As luck would have it I had a bunch of cilantro on hand with avocados and I have been contemplating a new recipe for the sauce.

For the sauce:
4 tomatoes
3 cloves of garlic
half an onion
2 cups of water
2 poblano chilis

Saute the onions and garlic, then add tomatoes and chopped chili pieces along with the water to boil for 15 minutes. When this was ready I pureed the sauce using my immersion blender.

Next prepare the enchiladas. Broil the chilis for 12 minutes or until blackened then remove the skin after they have cooled. Chop into pieces. Assemble with the rest of the filling for the enchiladas.

Enchiladas:
3 poblano chiles
T olive oil
2 garlic cloves
1.5 c queso fresco
1/2 c monterey Jack cheese
3 T cilantro
tortillas

Once the shells are stuffed and rolled, place in a oven proof dish and top with the sauce. Bake in the oven at 375 for approximately 15-20 minutes or until bubbly brown. Serve immediately.

The cilantro and poblano chiles really make this dish superb. Add meat or seafood if you prefer to the filling.

I'm not surprised the Seahawks haven't scored yet, I just like to watch a snow game. Hopefully the Patriots will be more exciting.