In a pan, add 1.5 cups of water with the heavy cream and place on stove at low temperature until it starts boiling.
At the same time, preheat oven to 425 F and roast the poblano peppers for 30-45 minutes, turning them constantly with tongs.
Once roasted on all sides, place in a bag and close. This will soften the skin and will allow you to peel after about 5 minutes of being in the bag. Peel and clean the peppers.
Check the pan with the heavy cream. Once boiling, add the wine to reduce the alcohol for another 5 minutes.
In the blender, blend the peeled poblano peppers with the Monterey jack cheese and add the heavy cream mixture. Add the blended mixture to the same pan you have used and then the chicken base, salt, and pepper to the mixture.
Lastly, blend 1 cup of water with the flour and then add it to the pan. Leave in the stove until it boils again.
In a pan, sauté the mushrooms, spinach and sun-dried tomatoes with olive oil and spices. Once the vegetables are cooked, remove from heat.
In a separate pan, slightly deep fry the corn tortillas for 5-10 seconds to soften them and place in a plate.
Filled each tortilla with the spinach mixture and roll the tortillas to make the enchiladas. Top them with poblano cream sauce and Monterey jack cheese.
This recipe is provided courtesy of Nicha's in San Antonio. Nicha's pairs this dish with black beans and rice.