New Mexico Chile and Poblano Enchiladas by Colleen Guenther

These tasty enchiladas are just to die for - they taste so authentic! They are somewhat labor intensive but well worth it especially when you are in the mood to do some multi-stepped cooking. I may be crazy but I sometime look for labor intensive recipes when I want to be in the kitchen for hours. I truly enjoy it. This time especially was awesome because I had just gotten my stove back after a 3 week stint of not having one (long story). Any who's, make 'em and enjoy!

What You Need (makes 9-10 enchiladas):
Sauce:
1 TBS. Olive Oil
1 onion chopped
4 garlic cloves

.75oz.  (about 2-3) dried New Mexican Chilies, stemmed and seeded

1.25oz. (about 4-6) dried Pasilla peppers

4 medium tomatoes diced
2 cups vegetable stock
salt and pepper to taste

Enchiladas interiors:
4 poblano peppers
1 Tbs. Olive Oil
1 small chopped onion
3 cloves garlic
1 tsp mexican oregano
Queso Fresco chopped
1 jalapeno minced
Cilantro chopped
Shredded Mexican Cheese
Corn Tortillas
Fresh Lime (optional)
Sour Cream (optional)

Directions:

First you want to make the sauce and broil the poblanos. For the sauce, heat the olive oil in a saucepan over medium heat. Then, sautee the onions and garlic for a couple of minutes. Then add your dried chilies, tomatoes and veggie stock. Simmer for 15-20 minutes or until the dried chilies have rehydrated. Once rehydrated, put all ingredients in a food processor and salt and pepper to taste.

While making the sauce, broil your poblanos for about 15 minutes, turning often until all sides have blackened. When done, put them in a covered bowl and let them sit for about 10 minutes. Then, de-peel them, chop and set aside.

For the enchiladas, heat the olive oil a saucepan and sautee your onions, garlic and mexican oregano for several minutes. When done, take off the heat and add a large handful of the queso fresco, the chopped poblanos, jalapeno and a large handful of chopped cilantro.

In a baking dish, put some of the sauce at the bottom of it. Then, heat your tortillas in the oven at 325 for a couple of minutes. Take them out and fill them with the poblano mixture, roll them up and place in  the baking dish until all of the mixture is gone. Then, top with the rest of the sauce (covering all of the tortillas) and top with mexican shredded cheese. Bake at 325 for 20 minutes. Before serving, you can squeeze fresh limes and/or add sour cream on top. Then enjoy!