SALSA: Melt butter in a skillet on medium high heat. Sauté onion and until lightly browned, add garlic and Poblano chili strips and sauté for 2 more minutes. Incorporate cream and milk. Simmer for 3 minutes, blend until smooth, season with salt and pepper to taste. Reserve covered to keep warm.
CHICKEN FILLING: Heat the oil and fry the sliced onion for 2 minutes, add chicken, corn kernels and mix, season with salt and pepper to taste.
ENCHILADAS: Lightly fry each tortilla with hot vegetable oil on both sides just to soften, stuff with the prepared chicken filling and fold in half, place on a heatproof plate, sauce the enchiladas completely with the poblano salsa, top with Sargento® Shredded 4 Cheese Mexican and bake from 8 to 10 minutes until cheese is melted, bubbly and lightly browned.
Top the enchiladas with extra roasted poblano chili strips and corn kernels.