It is rich and creamy with mild heat.
I love enchiladas. They are delicious with red sauce and shredded beef, chicken and mole, and cheese with salsa verde. They would be great on a train and in the rain. I’d love to have them as a snack. These Poblano Sour Cream Enchiladas have a delicious creamy flavor with a mild pepper taste that is somewhere between enchiladas verde and enchiladas susizas. They are absolutely irresistible on their own.
3 tablespoons unsalted butter, divided
3 cloves garlic, peeled and smashed
2 poblano peppers, seeded and chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1/2 cup cilantro, chopped
1 teaspoon Kosher salt
4 cups cooked chicken, shredded
12 corn tortillas, warmed
2 1/2 cups Monterey Jack cheese, grated and divided
Preheat oven to 375°F.
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add garlic and peppers and cook until soft, about 10 minutes.
Add remaining butter. Once melted, add flour and cook 2 minutes, stirring frequently.
Gradually add chicken broth while stirring. Puree mixture with an immersion blender, or remove to a blender or food processor and return to pan.
Stir in sour cream, cilantro, and salt and remove from heat.
Spoon about 1 cup of the sauce into a thin layer in the bottom of a 9×13-inch baking dish.
Place some shredded chicken and a bit of cheese into a warmed tortilla and roll up, reserving at least 1 cup of cheese for the top. Place seam side down in baking dish. Repeat with remaining tortillas.
Pour poblano sauce over tortillas, top with remaining cheese and bake until cheese has melted and sauce is bubbly, 15-20 minutes. Garnish with more fresh cilantro, if desired, and enjoy!