Bistro Enchiladas de Crema Sour Cream Sauce 4 fresh tomatillos 1 chile poblano pepper 1 red tomato 2 fresh jalapeño peppers 2 cups sour cream Salt and garlic (according to taste) Enchiladas 1 chile poblano pepper 1/8 cup oil 8 flour tortillas 1 cup Chihuahua cheese Cilantro Sour Cream Sauce: Boil peeled whole tomatillos, jalapeño and poblano peppers till done. Strain peppers, tomatillos and set aside. Blend all vegetables in a blender or food processor. Set aside. In a large separate container mix two cups sour cream with preferred amount of salt and garlic. Fold tomatillo sauce in sour cream. Set aside. Enchiladas:  Fry chili poblano pepper then peel the skins and discard seeds. Set aside. Brush each tortilla with hot oil to prevent tearing. For each individual tortilla, place poblano pepper strips into the tortilla and fill with a small amount of sour cream sauce. Roll each tortilla and place in a baking dish. Top with the remainder of the sour cream sauce and Chihuahua cheese. Bake uncovered in a preheated 350 degree F oven until warm and cheese has melted. Garnish with cilantro.