Chicken and poblano enchiladas with salsa roja and queso

Stem and seed the dried chilies and cut into one-inch segments.

Peel and chunk the onion, halve the tomatoes and peel the garlic.

Toast the chilies in a dry pan over medium heat one to two minutes, without smoking; set aside.

Char the onion and tomatoes in the hot pan until they pick up a little color.

Return the chilies with the garlic and just enough water to cover; bring to a bare simmer with a pinch of Mexican oregano.

Butterfly the chicken breasts (optionally pound between plastic wrap).

Kill the heat, nestle the chicken in the liquid, cover and let sit 15 minutes to an internal temperature of 165F.

Remove the chicken. Strain the solids into a blender with just enough cooking liquid to cover; blend to the consistency of canned tomato sauce.

Season with kosher salt and black pepper and blend again.

Shred the chicken.

Seed and halve the poblanos and roast directly over the stove flame until fully blackened.

Wrap them in aluminum foil to steam, then with gloved hands scrape off the blackened skin.

Cook 3 tbsp each flour and butter one to two minutes, then slowly stream in 2 cups whole milk until a thick bechamel forms.

Off the heat, fold in 8 oz shredded queso de papa with a rubber spatula, stirring gently from the bottom up so it melts without breaking.

Heat vegetable oil over medium until shimmering and fry each tortilla a few seconds per side, not browning, just until flexible; drain on paper towels.

Pour some salsa roja into a shallow dish; dip each tortilla to coat both sides, fill with chicken, Oaxaca cheese and poblano without overfilling, roll tightly and place seam side down in an oiled casserole until full.

Drizzle with salsa roja, top with more shredded queso de papa and a generous drizzle of the cheese sauce.

Bake uncovered at 400F for 10 to 15 minutes until lightly browned and bubbly.

Rest at least 10 minutes before serving; optionally drizzle with Honduran crema.