Roasted Poblano and Chicken Enchiladas

Roasted Poblano and Chicken Enchiladas 3 large poblano peppers 1 Tbsp vegetable oil ___ 1.25 lb raw chicken tenders Salt and ground black pepper 2 Tbsp vegetable oil for cooking 1/2 large yellow onion sliced 1 large green bell pepper seeded and sliced ___ 1 Tbsp butter 1 Tbsp flour 2 garlic cloves 1 1/4 cups whole milk 1/2 cup sour cream Salt 1/2 tsp cumin 1/2 tsp chili powder __ 8 oz Pepper Jack cheese 6 medium flour tortillas Roasting poblano peppers: Preheat oven to 450 and line a baking sheet with aluminum foil. Wash, dry and lightly rub poblano peppers with oil. Place whole peppers on the prepared baking sheet. Roast peppers in the oven for 30-40 minutes, until wrinkly and skin is dark. Let peppers rest for about 30 minutes before handling them. Meanwhile, prepare your chicken, and onions and peppers. Cook chicken tenders with some salt and pepper, over medium heat. Take out of the pan and place on the cutting board until cooled enough to dice. In the same cooking pan, cook onions and bell pepper until soft. Dice chicken and add it to a large mixing bowl. Add cooked onions and bell pepper. Once roasted poblano peppers are cooled, peel off skin and pull off the stem with seeds. Dice poblano pepper meat and add it to the chicken. Add some salt to the bowl with chicken and veggies, mix well. This is your enchilada filling. Grate Pepper Jack cheese, if using block, and set aside a couple of ounces for topping. Sauce: You can use the same cooking pan for the sauce as you cooked chicken and veggies in. (More flavor in the sauce.) Melt butter over medium-low heat and add pressed garlic. Saute garlic just until flagrant. Sprinkle flour over the top, mix with a whisk and slowly pour in milk, while whisking. Keep slowly whisking until smooth. Whisk in sour cream and add seasoning. Cook until thickened a bit and completely heated through. Take off heat. Preheat oven to 350 and lightly grease a casserole dish. (Big enough to fit 6 enchiladas.) Spread a couple of scoops of sauce at the bottom of the casserole dish. Spread about 1/2 cup of chicken filling onto tortilla. Spread it in one long line, across the tortilla. Add a couple of tablespoons of Pepper Jack cheese on top and roll the tortilla. Place it in the casserole dish, seam down. Repeat with remaining tortillas. Pour sauce evenly over rolled enchiladas and spread remaining Pepper Jack cheese on top. Bake for 20 minutes.