Wash peppers and grill until charred

Place in a plastic bag for 10 minutes

Remove skin, seeds and membranes, keeping the peppers as intact as you can

Slice cheese into sticks about the same size as the peppers

Stuff each pepper with a stick of the cheese

Whisk eggs together in a bowl

Place bread crumbs in another bowl

Heat oil until shimmering in a large skillet

Dip the peppers in the egg wash and then in the bread crumbs

Fry in the skillet until cheese is melted and bread crumbs are browned, about 10 to 15 minutes

Add the enchilada sauce, let cook for 10 minutes

Sprinkle with the cheese, then let simmer until cheese melts