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1. For sauce, to roast fresh poblano or Anaheim peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 15 to 20 minutes or until skins are blistered and dark. Remove from baking sheet; immediately cover tightly with foil. Let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling skin off in strips; discard skin. Coarsely chop roasted peppers; set aside.
2. Meanwhile, if using fresh tomatillos, place in a large saucepan; add enough water to cover. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until soft; drain.
3. In a blender container or food processor bowl, place roasted peppers, fresh or canned tomatillos, onion, cilantro, and garlic. Cover and blend or process until almost smooth.
4. Transfer sauce to a small saucepan. Stir in chicken broth, sugar, salt, and black pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes; stir in sour cream. Set aside.
5. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
6. Meanwhile, for filling, cook onion in margarine or butter until tender. Stir in cream cheese, milk, and cumin. Add chicken or turkey; stir until combined. Spoon about 1/4 cup of the filling on each tortilla near an end; roll up. Place filled tortillas, seam side down, in a 2-quart rectangular baking dish. Top with sauce. Bake, covered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Remove from oven and sprinkle with shredded cheese. Makes 4 servings.