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Preheat oven to 400F.
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Instructions:.
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Roast the poblanos directly over a gas flame ( or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blistered and blackened on all sides.
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Place in a bowl, cover with a kitchen towel and let cool.
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Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away.
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Finely dice, divide in half.
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Place half the poblanos in the bowl with the chicken, saving the other half for the sauce.
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(If pressed for time, you can skip this step entirely by substituting 2 small cans of green chiles).
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Make the sauce:.
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In a medium pot, melt 3 T butter.
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Add 3 T flour ( you can substitute rice flour).
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Let cook 5 minutes on med low heat until mixture has turned a lovely golden brown.
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Don't hurry this.
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Whisk in 1 cup hot chicken stock, add the remaining stock and stir until thick and bubbly.
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Add 2 C Sour cream.
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Whisk until smooth.
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Add the poblano's and taste for salt.
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Bring to a simmer, and turn heat off.
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Add salt if needed.
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(I did not add more salt as my chicken stock was fairly salty.
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).
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Make the filling:.
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In a medium bowl add shredded chicken, diced poblanos, 2/3 of the monterrey jack cheese, sauted onion, half of the cilantro, cumin, coriander, cracked pepper.
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Fold in 1 Cup of the cream sauce.
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Taste for salt, add if needed.
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Assemble:.
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Grease two 8 x 13 in pans.Place a little poblano cream sauce in the baking pan first -- just enough to coat the bottom.
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If your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, you could place them them in a microwave covered for a few seconds.
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Or spray with cooking spray and spread on a sheet pan and place in a warm oven for a few minutes.
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Or lightly sear each one in a skillet.
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For this recipe, I used an 8 inch tortilla that was half corn/half flour and they were very pliable, so no need to soften them.
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Distribute the filling evenly between 10-12 tortillas.
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Roll up and place, seam side down on the sauce.
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Brush with a little olive oil, and place in a 400 F oven for 10 minutes until crispy and golden.
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Pull them out and cover with sauce.
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Sprinkle with remaining cheese.
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Bake for an additional 15-20 minutes, until golden and bubbly.
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Garnish with fresh cilantro.
