Poblano & cheese enchiladas

Here is yet another garden friendly recipe for you to take advantage of. Hopefully you planted some poblano peppers this year! I personally LOVE poblano peppers, so when I saw that Good & Cheap Eats posted this, I was soooo excited. Gotta love it when you can get one of the main ingredients out of your garden. With all the recent sales on sour cream and cheese, this becomes an even more budget friendly dish.

16 ounces sour cream
1 jar salsa verde
1 dozen corn tortillas
6 poblano chiles, roasted, and cut in half
2 cups grated cheese

Preheat oven to 350°. Spray a 9×13 inch pan with nonstick spray. In large mixing bowl, combine sour cream and salsa verde. Whisk until smooth. Spread 1/4 cup sauce over bottom of prepared dish. Soften tortillas by warming them briefly. Roll each enchilada by placing half a chile and a small handful of cheese inside each tortilla. Roll and place seam side down in pan. Continue rolling until all twelve enchiladas are assembled. Pour sauce over the top. Sprinkle with remaining cheese. Bake for 20-30 minutes until heated through and starting to bubble. (This will vary depending on the temperature of your ingredients.)