Stacked Green Enchiladas

Ingredients:
2 poblano chiles (8oz total)
package of corn or flour tortillas
4c salsa verde, divided
2c shredded roasted chicken
3/4c sour cream, stirred to loosen, divided
6oz pepper jack cheese
3 Tbs chopped cilantro

Char chiles under boiler until blackened. Enclose in paperbag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2 inch strips.

Preheat oven to 375*.
Spread 1/2c salsa over bottom of 8x8x2 inch glass baking dish. Arrange tortillas over salsa, covering bottom of dish completely and overlapping slightly. Scatter 1c of shredded chicken over tortillas, then half of poblano strips. Spoon 1.5c of salsa over, spreading evenly. Spoon 1/4c sour cream. Cover with another layer of tortillas, then remaining chicken, remaining poblanos,1c salsa and 1/4c sour cream. Make another layer of tortillas, cover with 1c salsa, remaining sour cream and sprinkle with cheese.

Bake until bubbling and cheese is lightly browned, about 35 minutes. Garnish with cilantro.