Poblano Sour Cream Enchiladas

Preparation

1. Preheat and Prep: Preheat your oven to 375°F (190°C).

2. Sauté Aromatics: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the smashed garlic and chopped poblanos. Cook, stirring occasionally, until the peppers are very soft, about 10 minutes.

3. Make the Roux: Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle in the flour and cook for 2 minutes, stirring constantly to form a paste.

4. Create the Base Sauce: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens slightly.

5. Puree the Sauce: Carefully puree the sauce until completely smooth using an immersion blender. Alternatively, transfer the mixture to a standard blender or food processor, blend until smooth, and return it to the skillet.

6. Finish the Sauce: Remove the skillet from the heat. Stir in the sour cream, 1/2 cup of cilantro, and salt until fully incorporated and creamy. Set aside.

7. Assemble the Dish: Spread about 1 cup of the prepared sauce in a thin, even layer on the bottom of a 9×13-inch baking dish.

8. Fill the Tortillas: Working with one warmed tortilla at a time, place a portion of the shredded chicken and a pinch of cheese (reserving at least 1 cup of cheese for the top) down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

9. Bake: Pour the remaining poblano sauce evenly over the assembled enchiladas. Sprinkle the reserved 1 cup of cheese over the top.

10. Bake to Perfection: Bake for 15-20 minutes, or until the cheese is fully melted and bubbly and the edges are lightly golden.

11. Serve: Let cool for 5 minutes. Garnish with fresh cilantro and serve immediately.