Roast poblano pepper in a pan or over flame until charred, deseed and clean off charred sections. In a casserole pot or Dutch oven add chicken, poblano pepper, onion, green chilies, diced tomatoes, garlic, enchilada sauce, water, (butter), and seasonings. Cook until chicken is tender and easy to tear. Remove chicken and shred it. With a hand mixer, mix all of the other ingredients in the pot until liquefied. Add the chicken, liquid from pot and Half & Half (or whole milk) to crock pot.

Let it simmer on low for a couple of hours. Cook rice. Serve over rice Yields 8-10 servings.