Place the poblano peppers on a foil lined cookie sheet. Broil as close to the heating element in your oven for 10 minutes. Flip once the top of the poblano’s are slightly charred. Then broil until the other side is charred as well. Remove and place the peppers in a ziplock bag and allow to steam for 5-7 minutes. Remove from the bag and peel off the skin. Cut open and remove the seeds and stem. Dice into small pieces and add to shredded cheese. Set aside

In a med sauce pan, melt the butter and add the diced jalapenos and onions. Cook for 4 mins on med heat until onion is translucent and jalapeno is fragrant.

Next add salt, pepper and garlic powder. Whisk in the milk and add the sliced cheese. Let this come to simmer about 7-10 mins on med heat. DO NOT let this come to a boil just a low simmer (small bubbles will form on the outer rim).

Once the cheese has melted and the queso sauce has simmered, turn off the heat and let it cool for 10 mins. After the 10 mins, whisk the sour cream in. Whisk the sour cream before adding it into the queso so you don’t have any lumps. Set aside

Heat the red enchilada sauce in a microwave safe bowl for 3 mins, or heat on the stove top in a sauce pan. In a skillet or pan drizzle some oil, add the corn tortillas one at a time into the oil and cook until soft. About 15-20 seconds per side. ladle ¼ cup red enchilada sauce in the sauced dish and place about couple tbsp of filling in the tortilla. Roll up and place seam side down. Continue with remaining tortillas. Pour the queso sauce over the enchiladas and sprinkle diced tomatoes, scallions down the middle of the enchiladas.

Place uncovered in the oven and bake for 7-10 minutes at 350°F or microwave for 1-2 mins covered. Remove from the oven. The cheese and sauce should be bubbling hot. Garnish with cilantro if you like and enjoy!