Turkey Enchilada Casserole With Roasted Poblano Sauce | Oregonian Recipes

Ingredients

• 2 poblano chile peppers
• 1/4 cup chopped fresh cilantro
• 2 1/2 cups chicken broth
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 2 large cloves garlic, chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 cup all-purpose flour
• 2 teaspoons firmly packed brown sugar
• 1 tablespoon lime juice
• 1/3 cup whipping cream
• Salt and freshly ground black pepper
• 7 corn tortillas
• 3 cups diced turkey meat (a mix of white and dark meat is best)
• 1 1/2 cups shredded Monterey jack cheese
• Hot sauce, for serving