Creamy Poblano Chicken Enchiladas

Ingredients

• 6 tablespoons margarine
• 6 cloves of garlic, peeled and smashed
• 4 poblano peppers, deseeded and chopped
• ½ cup all-purpose flour
• 2 cups milk
• 2 cups heavy cream
• 1 cup sour cream
• 1 cup chopped cilantro
• 2 teaspoons salt
• 8 cups shredded rotisserie chicken
• 24 La Cocina corn tortillas
• 16 ounces shredded Monterey cheese
• Juice of 1 lime
• 2 tablespoons chopped cilantro, for garnish

Directions

1. Preheat oven to 325 °F.
2. Melt 2 tablespoons of margarine in a large pan. Add garlic and peppers and cook until softened.
3. Add remaining 4 tablespoons of margarine. Once melted, add ½ cup flour, creating a paste.
4. Add milk, heavy cream, and sour cream. Stir until no clumps of flour remain. Bring the mixture to a simmer. Keep the sauce at a low simmer until thickened.
5. Stir in cilantro and salt. Remove from heat.
6. Dip each corn tortilla in sauce and place onto baking sheet. Sprinkle cheese inside and add shredded chicken. Roll up tortilla and place into casserole dish.
7. Repeat with the remaining tortillas.
8. Sprinkle cheese on top and bake for 25 minutes or until heated through.