Step 1

Preheat oven to 375°F.

Step 2

In a large skillet, melt 1 tablespoon of the butter over medium heat. Add garlic and peppers and cook until soft, about 10 minutes.

Step 3

Add remaining butter. Once melted, add flour and cook 2 minutes, stirring frequently.

Step 4

Gradually add chicken broth while stirring. Puree mixture with an immersion blender, or remove to a blender or food processor and return to pan.

Step 5

Stir in sour cream, cilantro, and salt and remove from heat.

Step 6

Spoon about 1 cup of the sauce into a thin layer in the bottom of a 9x13-inch baking dish.

Step 7

Place some shredded chicken and a bit of cheese into a warmed tortilla and roll up, reserving at least 1 cup of cheese for the top. Place seam side down in baking dish. Repeat with remaining tortillas.

Step 8

Pour poblano sauce over tortillas, top with remaining cheese and bake until cheese has melted and sauce is bubbly, 15-20 minutes. Garnish with more fresh cilantro, if desired, and enjoy!