Begin by melting 1 tablespoon of unsalted butter in a medium saucepan over medium heat. Add 2 cloves of smashed garlic and 2 chopped poblano peppers, sautéing for about 10 minutes until they soften and become fragrant.

Next, incorporate 2 more tablespoons of butter, let it melt, and sprinkle in 1/4 cup of all-purpose flour, stirring until it forms a thick paste.

Gradually whisk in 2 cups of chicken broth, bringing the mixture to a simmer.

Once simmering, pour in 1 cup of whole milk, continuing to stir until the sauce thickens, which should take about 5-7 minutes.

Stir in 1/2 cup of chopped cilantro and season with kosher salt to taste.

Preheat your oven to 375°F (190°C). Spread a thin layer of your creamy poblano sauce on the bottom of a 9x13-inch baking dish.

Take your warmed corn tortillas, fill them with shredded rotisserie chicken, and roll them up tightly, placing them seam-side down in the baking dish.

Pour the remaining sauce generously over the top, followed by a sprinkle of shredded pepper jack cheese.

Transfer your baking dish to the preheated oven and bake uncovered for 15-20 minutes or until the cheese is beautifully melted and bubbly.

Once baked, carefully remove the dish from the oven, let it cool for a few minutes, then squeeze fresh lime juice over the top and garnish with additional chopped cilantro.