Creamy Poblano Chicken Enchiladas - La Cocina Foods

Ingredients

• 6 tablespoons margarine
• 6 cloves of garlic, peeled and smashed
• 4 poblano peppers, deseeded and chopped
• ½ cup all-purpose flour
• 2 cups milk
• 2 cups heavy cream
• 1 cup sour cream
• 1 cup chopped cilantro
• 2 teaspoons salt
• 8 cups shredded rotisserie chicken
• 24 La Cocina corn tortillas
• 16 ounces shredded Monterey cheese
• Juice of 1 lime
• 2 tablespoons chopped cilantro, for garnish