8 corn tortillas
8 Anaheim peppers, roasted, peeled and seeded
2 cups cheddar cheese, grated
1 cup sour cream
1 cup salsa (preferably fresh, try salsa verde or one of the others on this site)
4 spring onions, chopped
chopped fresh cilantro

Preheat oven to 350 degrees.

In a 9x13" baking dish coat sides and bottom with nonstick cooking spray. Place tortillas in a pan and warm lightly to make them pliable. Place an Anaheim pepper flattened on each tortilla. Next, take grated cheddar cheese and spread over each tortilla, then roll the tortillas up around the pepper and cheese. Place each tortilla in the baking dish.

Mix salsa and sour cream together in a small pan and warm slightly. Spoon salsa mix evenly over the enchiladas and bake for 15 to 20 minutes or until hot. Serve hot and top with spring onions and fresh cilantro.