Roast, peel and remove seeds from poblanos.

In a separate stock pot, mix Chicken stock, salsa, lime juice, poblano peppers and salt.

Bring to a boil and cook for 2-3 minutes.

In a separate mixing bowl mix the corn starch with the water to create a slurry.

While sauce is simmering, slowly whisk in corn starch mixture.

Simmer for 2-3 minutes.

Stir in the sour cream until well blended and return to a light boil for 2 minutes. Remove from heat and cool.

Place tomatillos, water, and salt in the blender and pulse for 5-10 seconds.

Remove a cup of the liquid and add jalapenos and serranos an pulse for another 10 seconds.

Add onions and pulse yet again for 5-10 seconds.

Add avocado to blender with lime juice and remaining water/ mix

Blend until all ingredients are well mixed

Warm your corn tortillas and your shredded chicken (this limits your time to bake!).

Roll your shredded chicken (1/4 cup or 2 oz) in each tortilla and place in baking dish.

Cover enchiladas with poblano crema sauce (about 3 oz per enchilada).

Sprinkle Monterrey jack cheese over all enchiladas.

Place enchiladas in 400 degree oven for 6-8 minutes – or until the sauce is bubbling and cheese is melted.

Serve 2 enchiladas person, drizzle 2 Tbsp or 1 oz. of tomatillo avocado sauce on top of both enchiladas.

Garnish with shredded lettuce and diced tomatoes.

Serve with Rice and Beans.