Zesty Chicken Enchilladas

I have made these 3-4 times and they are FABULOUS!! This is my modification for a reciple in Real Simple May 2009.

1 tablespoon olive oil
2 large chopped tomatos
1 while onion, chopped
2 poblano peppers, seeded and chopped.
1 chili pepper, seeded and chopped.
1/2 bunch of cilantro
4 cloves garlic, chopped
3/4 teaspoon ground cumin
salt and pepper
1 cup heavy cream
1 2-3 lb rotisserie chicken, meat shredded
1 1/4 cuts grated pepper jack cheese (5 ounces)
3 oz grated cotija cheese
12 corn tortillas

Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the tomatoes, onion, peppers, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally until the vegetables are tender, 10-12 minutes. Transfer to a food processor with the cilantro and the cream, and puree.

In a large bowl, combine the chicken and pepper jack cheese. Ad 1/2 teaspoon of salt and 1 teaspoon of pepper.

Warm the tortillas according to the package directions. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.

Top with the sauce and cotija cheese. Bake 15 minutes, until beginning to brown. Serve with Pico de Gallo or guacamole if desired.