Preheat the oven to 425 degrees F. 

Cut the poblanos in half, discard the stems and seeds and arrange them flattening with your hand on an aluminum foil lined baking sheet. 

Bake for 20-25 minutes, or until the peppers are charred. 

Carefully remove the tray from the oven and bring the aluminum foil up and around the peppers, folding the edges to trap everything inside. Let stand for 15 minutes.

When peppers are cool enough to handle, using a sharp knife loosen the edges of the skins and peel back. Discard the skins and finely chop the peppers.

Reduce the oven temp to 350 degrees F. Spray a 9×13″ baking dish with cooking spray.

Scoop 1/3 cup into the center of each tortilla and wrap. Place them snugly side by side in the baking dish, seam side down. 

Bake for 20 minutes, or until golden brown and heated through.

In a blender combine the remaining poblanos with the Mexican creama, heavy cream, cilantro, and salt. 

Blend until smooth. 

Transfer to a saucepan and cook over medium heat, stirring constantly, until slightly thickened, about 8-10 minutes. Stir in the queso fresco and remove from heat.

Spoon sauce over baked enchiladas and garnish with remaining cilantro.