Preheat oven to 350°F.
For the filling: In a large bowl, combine chicken, poblano peppers, cheese, and prepared gravy.
In a saucepot, whisk together enchilada sauce or salsa verde, half-and-half, and sour cream.
Slowly bring to a simmer over medium-low heat.
Prepare enchiladas by placing ¼ cup of the filling in each prepared tortilla. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in baking dish. Repeat with the rest of the tortillas.
Bake 10 – 15 minutes or until warmed through.
Top with prepared sauce and serve.