Poblano Chile Enchiladas Recipe

Preheat the oven to 375°F (190°C). Place the poblano peppers on a baking sheet and roast for about 15 minutes, or until the skins are charred. Remove from the oven and let cool. Peel off the skins, remove the seeds, and chop the peppers. Set aside.

In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 5 minutes. Add the chopped poblano peppers, shredded chicken, cumin, chili powder, salt, and black pepper. Stir to combine and cook for another 5 minutes.

In a separate saucepan, combine the tomato sauce and chicken broth. Bring to a simmer. Remove from heat and set aside.

Warm the corn tortillas on a griddle or in a dry skillet for about 30 seconds on each side, until pliable. Spoon some of the poblano chicken mixture onto each tortilla and roll up tightly. Place the filled tortillas seam-side down in a greased baking dish.

Pour the tomato sauce mixture over the enchiladas, making sure they are fully covered. Sprinkle the shredded cheese over the top.

Bake for 20 minutes, or until the cheese is melted and bubbly.

Serve the poblano chile enchiladas hot, garnished with chopped cilantro, sour cream, and additional chopped poblano peppers, if desired.