Chop onions and Poblano peppers into small pieces; set aside
Shred cheese; set aside
In a large skillet, add oil, Poblano peppers and onions; saute 3 minutes
Add ground cumin, chile powder, clove and salt; combine well; turn heat to low
Lightly oil 9 x 13 baking dish
Place corn tortillas in a damp dish towel or plastic bag and heat in microwave on high till warm
Put approximately 1 tablespoon of Poblano/onion mixture; add 1 tablespoon of each cheese
Roll tortilla and place seam side down in baking dish; repeat with remaining filling and tortillas
Drizzle enchilada sauce over enchiladas and top with remaining cheese
Bake 15 minutes or until cheese melts (Note: if you want soft enchiladas, cover baking dish with foil; if you want a semi-crispy enchilada, bake uncovered
Remove from oven; garnish with cilantro (Allow enchiladas to rest for 5 minutes before serving; they look better!)
You can use flour tortillas instead of corn for this cheese enchilada recipe. Since flour tortillas are more pliable, it is not necessary to warm them before placing the filling.
How to Soften Corn TortillasSince corn tortillas are not as soft as flour, you'll want to warm them prior to adding the filling. The easiest way to soften corn tortillas is to place them in a plastic bag and microwave them for 10-15 seconds on high. Keep them in the bag until you're ready to add the Poblano Cheese filling.