2 fresh poblano chile2 cups milk
2 cups chicken broth ( I used vegetable broth)
3 garlic cloves, peeled and finely chopped (I used roasted garlic)
1/2 cup flour
In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm. (I just warmed these in the microwave)
Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es).