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Prep the Ingredients:

Roast the Poblano Peppers:

Preheat your broiler or grill. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side until the skin is charred and blistered.

Place the peppers in a sealed plastic bag for 10 minutes to steam, then peel off the skin, remove the seeds, and cut a slit down the side. Stuff each pepper with Monterey Jack cheese.

Make the Sauce:

In a skillet, heat 1 tbsp vegetable oil over medium heat. Sauté the onion and garlic until softened, about 3 minutes. Add the heavy cream, cumin, salt, and pepper, and simmer for 5 minutes until slightly thickened.

Prepare the Hash Browns:

Shred the potatoes and squeeze out excess moisture using a clean towel. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Spread the potatoes in an even layer, season with salt and pepper, and cook for 4-5 minutes per side until golden and crispy.

Assemble and Bake

Preheat your oven to 375°F (190°C). Warm the tortillas to make them pliable. Place a stuffed poblano in each tortilla, roll up, and place seam-side down in a greased 9×9 baking dish.

Pour the cream sauce over the rolled tortillas and sprinkle with shredded cheddar cheese.

Bake for 15-20 minutes until the cheese is melted and bubbly.

Serve It Like This

Serve the enchiladas hot, straight from the baking dish, with a side of crispy hash browns.

Garnish with extra cheese or fresh cilantro if desired 🌿🧀

Pair with a refreshing Mexican drink like horchata or a cold soda 🥤

Pro Tips

For extra flavor, add a pinch of smoked paprika to the cream sauce.

If you like it spicier, mix some diced green chiles into the sauce.