Broil poblano peppers until blackened. Place in a plastic bag until cooled enough to handle. Remove the skin, stems and seeds and chop.
1
Make the sour cream sauce first. Cook the poblanos, onions and garlic in a skillet until the onions soften.
2
Add the butter to the skillet and allow to melt. Whisk in the flour. Continue to whisk for two to three minutes. Whisk in the stock until smooth. Bring to a simmer and cook until thickens.
3
Whisk in sour cream and spices until smooth. Add to a blender and process until smooth. Pour in 1 cup of sauce on the bottom of the baking dish. Set the rest aside.
4
Add enough oil to cover the bottom of a clean skillet and heat over medium-high heat until shimmering. Place a corn tortilla in the oil and cook for 30 seconds. Flip and cook for another 30 seconds.
5
While the corn tortilla is still warm, add cheese and poblanos in the center of the tortilla. Fold each side of the tortilla and place seam-side down in the baking pan.
6
Pour the remaining sour cream sauce on top of the enchiladas. Sprinkle cheese on top and bake. Allow the enchiladas to rest before serving.
7
When you need some Tex-Mex comfort food, it doesn't get better than these creamy verde enchiladas. They're sure to be a new favorite dish.