Creamy chicken enchiladas in a homemade tomatillo poblano sauce and baked with Mexican cheeses until bubbly.
Heat oven to 420 degrees. Cut the onion, poblano peppers (remove inner ribbing), and jalapenos and place on baking sheet. Sprinkle with salt (and drizzle with oil, if preferred). Cook for 15-20 minutes, until softened. May cook for 25 minutes if you desire a more roasted flavor. Reduce heat to 350 degrees.
Place peppers and onions in blender. Add cilantro, drained tomatillos, lime, honey, salt, and pepper. Puree until smooth. Add sour cream** and blend. Taste for seasonings and if you want it to be spicier. If you prefer more spice, add 1/2 to 1 whole jalapeno and blend again.
Shred cooked chicken and set aside in a medium bowl. Pour about 1/2 to 3/4 cup of sauce all over the chicken to completely coat it.
Add oil to a medium skillet and heat over medium heat until warmed. Add one corn tortilla at a time for about 10-15 seconds, or until softened. Remove from the oil and place on a paper-towel-lined plate.
Pour a small amount of sauce into a 9 x 13 baking dish. Place shredded chicken into the center of each tortilla. Sprinkle with cheese. Roll up and place seam side down in baking dish. Repeat.
Pour remaining sauce all over the enchiladas and generously sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and cook for 10 minutes longer, or until bubbly.
Serve with cilantro and sliced avocados.
*sometimes referred to as pasilla peppers in some grocery stores
** if you want a stronger tomatillo poblano sauce, you can try adding only 1/2 - 3/4 cup of sour cream and then taste. I make this for my kids and since it is meant to be a very creamy sauce, I usually do a full 1 cup but it will be personal preference.