Chile relleno enchiladas

Sweat half a yellow onion, finely diced, in olive oil in a small saucepan until soft.

Char the poblanos directly over a gas burner on all sides, put them in a bowl covered with a plate to steam, then rub off the charred skin without rinsing, remove the seeds and slice into thin long strips.

Add the water and tomato sauce mixture with cumin, chili powder, garlic powder, chicken bouillon and a tiny pinch of cinnamon; bring to a gentle boil and simmer about 15 minutes. Keep the sauce a little liquid.

Soften the corn tortillas in the microwave for a minute, or on the stove, so they do not break.

Spread some sauce in the bottom of the dish. Mix cheese into the sliced peppers generously, fill the tortillas, roll up and set seam side down.

The oven is preheated to 400.

Pour over the leftover filling and sauce and sprinkle cheese over the top.

Bake at 400 degrees about 15 to 20 minutes, until the cheese is melted and bubbly; they took 20. Cool about 10 minutes.

Serve with cilantro and salsa.