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Poblano Sour Cream Enchiladas

I love enchiladas. I love them with shredded beef and red sauce, I love them with chicken and mole, I love them with cheese and salsa verde. I would eat them on a train, I would eat them in the rain, and I would certainly never ever pass up an opportunity to enjoy them like this. These Poblano Sour Cream Enchiladas are deliciously creamy with a mild pepper flavor that’s somewhere in between enchiladas suizas and enchiladas verde but totally irresistible in its own right.

You start by sauteeing some poblano peppers and garlic in butter. Poblanos have a pretty mild heat, so you don’t need to fear a big kick here. You then build the sauce with flour and chicken broth before pureeing it and returning it to the pan.

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