Ingredients:

4 Fresh white corn tortillas.
3 Medium sized poblano peppers.
1/4 Cup milk.
4 Tbsp butter.
2 Tbsp flour.
1 Cup heavy cream.
3/4 Cup grated cheddar cheese (at least, probably more)
1 Smallish white onion, chopped.
1 Medium jalapeño.
1/2 Bunch of cilantro, chopped.
Salt & ground black pepper.

Directions:

Turn the oven to broil. Wash, dry, and then rub the poblanos with olive oil. Place them in a pan in the oven until they begin to blister and then turn black. When one side does this, turn them over to do the other. Remove them and let cool. They will be full of steam and very hot to begin with. Peel the skin off the peppers. Cut off the tops, open them up and scrape out the seeds and any non-green matter that adheres to the inside. Prepare one medium size jalapeño. Place the poblanos in a blender with the milk. Puree. Add the jalapeño and puree.

Melt 4 tablespoons of butter in a small sauce pan and add 2 tablespoons of flour to thicken. Add the pureed pepper mixture to the butter & flour. Mix and then add the cream. Cook over low heat until thick and bubbly. Add the cilantro and mix. Add salt to taste. Once the sauce is finished, it can be set aside until needed.

Place the tortillas between damp paper towels and microwave for about 1 minute. Be careful. They, too, will be steamy.

Take an 8x8 inch pyrex plate, or other suitable oven dish, and spray with Pam. Take one tortilla and ladle some of the sauce across it. Add some of the onion and cheese. Fold and place in the dish. Repeat with the other tortillas.

Pour the remainder of the sauce over the enchiladas and then add the remaining cheese and onion (if any). It will look like this,

Heat in a 350º oven until the cheese is melted and the enchiladas are heated through.

Serve with more warm tortillas and taco chips. Serves 2.

Notes:

This, of course, is a ripoff of the "Chicken Breasts in Poblano Sauce" recipe. I just made this one up because I decided I like the sauce well enough to eat it on more than chicken.