There's a lot of garlic in this recipe. I'm not kidding. A lot. But it works. The tasty poblano cream sauce helps to keep the tortillas from drying out. Nothing worse than dry enchiladas. We use a fairly thick corn tortilla. You can use thin ones if that's all you can find. The thinner the tortilla, the tougher it is to keep it from falling apart during assembly. We've made a lot of different enchilada recipes over the years. This is by far the best.
