Creating Creamy Poblano Chicken Enchiladas is a straightforward process. Follow these steps for the best results:

1. Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes until the skins are blistered. Remove from the oven and place in a bowl covered with plastic wrap to steam. Peel the skins after 10 minutes and chop the roasted peppers.
2. Prepare the Sauce: In a medium bowl, mix together the sour cream, chicken broth, cumin, garlic powder, onion powder, and half of the shredded cheese. Set aside.
3. Combine Chicken and Peppers: In a large bowl, combine the shredded chicken with the chopped poblano peppers. Add salt and pepper to taste.
4. Warm the Tortillas: In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side to make them pliable.
5. Fill the Tortillas: Place a few tablespoons of the chicken and poblano mixture in the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
6. Add the Sauce: Pour the prepared sauce evenly over the enchiladas, ensuring they are well covered.
7. Top with Cheese: Sprinkle the remaining shredded cheese on top of the enchiladas.
8. Bake: Place the baking dish in the oven and bake for 30-40 minutes, or until the cheese is bubbly and slightly golden.
9. Cool: Let the enchiladas cool for about 10 minutes before serving.
10. Garnish and Serve: Garnish with fresh cilantro before serving to add a burst of flavor and color.

These steps will help guide you to create Creamy Poblano Chicken Enchiladas that are not only delicious but also enjoyable to make!