Preheat oven to 400°F. Oil a baking sheet or foil and place poblano peppers. Bake peppers in oven for 30 minutes turning every 10 minutes. Remove and place in sealed plastic bag for 20 minutes. Remove and let cool to the touch.

Remove skin. It should easily Peel off with fingers. Remove stem and seeds and chop up. Place in a large bowl.

Heavily season chicken. And I mean heavy as this is all the seasoning you will add. Cook chicken in a skillet with oil and butter until done. Remove chicken and set aside when the internal temperature reached 150°F. They will continue to cook as they rest and again in the oven.

Add onions to skillet and cook until soft. Add garlic and cook for 30 seconds. Transfer onions and garlic to the bowl with the poblanos.

While the onions are cooking use 2 forks to shred the chicken breasts and add to the bowl with the poblanos and onions. Add the 3 cups of cheese to the bowl and mix well.

Add enchilada sauce to the skillet and just heat up slightly while scraping up any leftover pieces of chicken and onions. Scoop sauce and add to a baking pan so you have a 1/4”-1/2” layer of sauce.

Assembling the enchiladas: Scoop some enchilada sauce on to a fresh tortilla and spread around. Add some chicken/onion/poblano/cheese mixture to the tortilla.

Tightly roll tortilla and place seam side down in the baking pan. Repeat process until the pan in full. I used a 9”x13” pan and could only fit 5 rolled tortillas so I had to use another pan for the remaining 3 tortillas.

Pour the remaining sauce over the enchiladas and sprinkle the remaining 1 cup of cheese over the top. Place in 350°F oven and bake for 30 minutes to melt cheese and have sauce bubbling. Then switch the oven to broil and brown the top of the enchiladas.