Roast poblanos under a low broiler. Place in a paper bag to steam. Remove skin and slit down one side and remove seeds. Lay flat on parchment paper till ready to use.
Use your choice of cooked beef, chicken or pork and your favorite melting cheese, grated. I used rotisserie chicken and Asadero cheese. In a mixing bowl place shredded chicken, green chiles, sour cream and 1 cup of grated cheese, add salt and pepper to taste. Mix together by hand.
This will make 8-12 poblano enchiladas depending on the size of your poblanos. If you don't have enough poblanos, make the rest with corn or flour tortillas. Place enough chicken mixture on one side of the poblano to fill it up heaping, now roll poblano.
In a 8x8 baking dish spoon in enough salsa to barely cover bottom. Place poblanos seam side down.
In a small skillet melt butter, add flour to make a roux. Add chicken broth and remaining salsa, simmer for 10 min. Pour over poblanos, top with remaining grated cheese and bake 400° for 20 min or till cheese is melted.