Chile Relleno Layered Enchiladas

6 poblano peppers

4 cups shredded cooked chicken

1 (15-ounce) cans green chile enchilada sauce

12 (6-inch) corn tortillas

4 cups Oaxaca cheese (or mozzarella)

Salsa and sour cream, for serving

Heat broiler on high. Broil poblanos, turning until blackened on all sides. Transfer to a resealable bag, seal and let steam 20 minutes. Reduce oven temperature to 350 F. 

In a bowl, mix together chicken and 3/4 cup enchilada sauce. Set aside. 

Open bag with poblanos and peel off all of the blackened skin.  Remove seeds and tear into strips. 

Cover the bottom of a 9×13-inch baking dish with a thin layer of enchilada sauce. Top with 6 tortillas, then half the chicken and half of the cheese. Top with the poblanos. Drizzle with sauce, then top with remaining tortillas, chicken and cheese. Cover pan with foil and bake until tortillas are soft and cheese is melted, about 35 minutes. Remove foil and bake until cheese is lightly browned, about 12 minutes more. Let stand 15 minutes before cutting.