Poblano-Chile Enchiladas a la Gringa

Ingredients

• 4 poblano chiles, roasted, peeled, and seeded
• 4 ounces of queso blanco or mozzarella cheese, grated
• 1/2 cup of white onion, diced
• 1/2 cup of sour cream
• 1/4 cup of heavy cream
• 1 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 6-8 corn tortillas

Directions

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine the poblano chiles, queso blanco, and onion. Mix until well combined.
3. In a small bowl, combine the sour cream, heavy cream, garlic powder, salt, and pepper. Mix until well combined.
4. Spray a baking dish with non-stick cooking spray and spread a thin layer of the sour cream mixture on the bottom.
5. Fill each corn tortilla with a generous amount of the poblano chile mixture, roll up, and place in the baking dish.
6. Pour the remaining sour cream mixture over the enchiladas and spread evenly.
7. Bake for 25 minutes, or until cheese is melted and the enchiladas are heated through.
8. Serve warm with a garnish of your favorite toppings.

Interesting Facts

• Poblano chiles are native to Mexico and are widely used in Mexican cuisine.
• Queso blanco is a Mexican cheese made from cow's milk.
• Enchiladas a la Gringa is a Mexican-American fusion dish that originated in Tijuana in the 1950s.