Preheat oven to 350. Place the whole poblano pepper straight onto the middle rack to roast for 20 minutes.
Meanwhile, on the stove in a large skillet, melt the butter. Whisk in the flour until well combined.
Next, slowly add in chicken broth, whisking to combine. Cook for 4-5 minutes until thick and bubbly. Set aside.
While the poblano continues to roast, prepare the filling. In a medium bowl, combine chicken, diced onion, and 1 cup of the cheese. Mix well and set aside.
Once the poblano is finished, remove seeds and place in a food processor with the sour cream. Blend until well combined.
Whisk the sour cream mixture into the butter-flour-chicken broth mixture in the skillet.
Assemble The Enchiladas
Pour 1 cup of the poblano sour cream into the bottom of the 9×13 dish.
Place about 1/4 cup of the filling into a corn tortilla* and roll it up. Place seam side down into the dish. Repeat for the remaining tortillas.
Top the filled tortillas with the rest of the poblano sour cream sauce and top with remaining cheese.
Bake at 350 for 20-25 minutes, until cheese is bubbly.
Recipe Notes
Corn tortillas are easier to work with when they’re warm. Wrap your stack of tortillas with a damp paper towel and microwave for 30 seconds to warm them up without drying them out.
You can absolutely make this with flour tortillas instead of corn!
For the most melty-deliciously perfect cheese, buy a block of cheese and shred it yourself. It really is a different texture!