I ran across this recipe the other day and was instantly intrigued. I absolutely love chile rellenos and this sounded so similar I just had to try it. Unfortunately, my salsa verde expired in 2011. No problem, I thought, I'll just improvise with the sauce from my enchiladas recipe. Oops, out of green chiles! Fortunately I had some frozen roasted Hatch chiles. And, I prefer flour tortillas over corn any day, so I swapped them out as well. After all that, I ended up with something delicious! The flour tortillas do get a bit soggy in the sauce so if you don't like the texture, go with the corn.
Poblano and Cheese Enchiladas
serves 4 - 6
1 c. chicken broth
1c. evaporated milk
1/4 c. flour
1/4 c. chopped roasted green chiles (or one small can)
2 T dried minced onion
1 t. garlic powder
1 c. sour cream
4 poblano chiles, roasted, seeded and cut in half lengthwise
3 cups shredded cheese, divided (I used a mix of jack and cheddar)
8 flour tortillas, fajita size
Preheat the oven to 350 degrees. Bring chicken broth to a boil in a medium saucepan. Meanwhile stir the flour into the milk until smooth. Whisk the milk mixture into the broth and cook over medium heat until thickened. Stir in the chiles, onion, and garlic powder. Continue to cook five minutes longer. Remove from heat; stir in the sour cream.
Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Place half a poblano and 1/4 cup of cheese in the center of a tortilla. Roll tightly and place, seam side down, in the baking dish. Continue with remaining peppers and tortillas. Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining cheese. Bake 25 - 30 minutes until the cheese is bubbly.