Make your tomatilla salsa a day ahead of time if desired. I actually rhink it tastes better after sitting up overnight. Be sure to keep refrigerated though!! Basic Roasted Tomatillos Salsa
Slice poblano's in half lengthwise, remove seeds and stem. Lay skin side up on baking sheet. Drizzle with a little olive oil. Place under low broiler for about 10 min until nicely charred. Remove and place in paper or plastic bag and seal. Leave for about 20 min. Remove and scrape off the waxy part of the skin.
I used a 6 qt. electric roaster. You can use a crock pot, but cooking time may differ. Place chicken in cooker and add 2 c of tomatillo salsa and 2 c of water. Place cover and cook 350° for 1 to 1 1/2 hrs, or until chicken is tender enough to shred or chop. Allow to cool for about 30 min. Remove chicken from pot and shred.
Place shredded chicken in a bowl and mix with 1/2 of the canned green chiles, 6 oz sour cream and about 1 tbsp. of chopped cilantro, add chopped onion if desired. Set aside.
Mix together softened cream cheese and 1/2 half of the chopped green chiles and 1 tsp cilantro.
Heat tortillas up in micro or skillet just long enough to make them easy to roll. About 1 min in micro. Lay tortilla out and spread cream cheese mixture over tortilla, leaving about 2" around the sides without cheese.
Lay 2 poblanos halves out side by side. Spoon in about 1/2 c of chicken mixture, and sprinkle on some Mexican cheese and a little cilantro. Fold sides of tortilla over and roll up.
Fry in about 3" of oil. Place seam side down in oil first, once brown, turn and fry other side, if necessary, place on both sides as well to brown. I heat my oil to a med high heat and it takes just minutes to brown on each side.
Allow to cool a few minutes before serving. You can use any leftover "green" sauce from the pot to drizzle over chimi's or use as a dip, it is a very flavorful sauce.