POBLANO ENCHILADAS RECIPES

Steps:

• Preheat the oven to 400°. On a baking sheet, toss the chiles, chopped onion, garlic, and oil; season with salt and pepper. Roast, turning once, until the chiles are just browned, 15 to 18 minutes. Let cool. Using paper towels, wipe the skins off the chiles. Stem, seed, and roughly chop the chiles.
• In a blender, puree half the roasted vegetables, half the cilantro, the stock, and cream into a sauce. In a 7-by-11-inch baking dish, spread 1/2 cup of the sauce into an even layer.
• In a bowl, toss the remaining roasted vegetables, the beans, rice, cumin, and half the cheese for the filling. Spoon about 1/4 cup of the filling down the center of each tortilla. Roll up the enchiladas and transfer to the baking dish, seam-side down. Top with the remaining sauce. Sprinkle with the remaining cheese. Bake until the cheese is browned in spots, about 15 minutes.
• Garnish the enchiladas with the sliced onion and the remaining cilantro. Serve with the lime wedges.

Steps:

• In a large skillet heat the oil. Once hot, add the cumin seeds and jalapeños and let sizzle. Add onions and peppers and cook for about 8-10 minutes until they have softened.
• Add garlic, beans, corn and continue to stir until garlic is fragrant. Add cumin powder, taco seasoning, chili powder, salt & pepper. Cook for about 3-4 minutes and then add the spinach, scallions & cilantro. Turn the heat off and add in hot sauce (optional).Set aside until ready to assemble enchiladas.
• Set your oven to a High Broil setting and broil poblanos on a baking sheet for about 8-10 minutes on each side, until black all over.
• Remove charred poblanos and place into a heat safe bowl or baking dish and cover tightly to sweat the peppers for about 5 minutes.
• Uncover the peppers and peel off and discard as much of the charred skin, top stem and the seeds as you can. Roughly chop peppers and set aside. 
• In a heavy bottom pot heat the butter and garlic over medium heat and add the flour.
• Make a roux by constantly stirring the butter & flour mixture until it has a nutty fragrance and is golden in color, about 3 minutes.
• Slowly whisk in the broth in small amounts until the mixture is thick and bubbly.
• Once you have added all of the broth, add the sour cream, poblano peppers, cilantro, diced green chilis, cumin & salt. Stir until smooth and all ingredients are incorporated.
• Take the pot off the stove and using an electric hand blender, blend the sauce until it is smooth and creamy. If you do not have an electric hand blender, work in batches and blend the sauce in a regular blender carefully.
• Add queso fresco to the sauce and set aside.
• Assemble vegetable filling inside tortillas with handful of cheese and wrap tightly. 
• Add 1/2 tbsp of oil to a skillet and toast the rolled enchiladas on both sides until golden. Repeat and use more oil as needed.
• Place all of the enchiladas in an oven proof baking dish and pour the sauce generously over the top.
• Bake for 15 minutes on 375 degrees or until hot and bubbly!
• Garnish with pico de gallo & queso fresco !