Tri-Color Enchiladas

Directions

1. 1
   Blend 1 cup broth, poblano chiles, 1 Tbsp.
2. 2
   onions and 1 garlic clove in blender until smooth; transfer to saucepan.
3. 3
   Blend 1/2 cup of the remaining broth, remaining onions, remaining garlic clove, tomato sauce, chipotle peppers and oregano in blender until smooth; pour into separate saucepan.
4. 4
   Combine remaining chicken broth, sour cream and 1/2 cup cheese in separate saucepan.
5. 5
   Cook poblano and chipotle sauces on medium heat 5 min.
6. 6
   or until heated through, stirring frequently; keep warm.
7. 7
   Cook sour cream sauce 3 to 4 min.
8. 8
   or until cheese is melted, stirring constantly.
9. 9
   Top tortillas with chicken; roll up.
10. 10
    Place, seam sides down, in 13x9-inch dish.
11. 11
    Top with sauces, alternating colors to resemble the Mexican flag.
12. 12
    Sprinkle with remaining cheese.