Enchiladas especiales, Tacuba style: chicken enchiladas in a roasted poblano and spinach white sauce

Roast the poblanos until blackened and blistered; cool until handleable, rub off the skin, pull out the seed pod, brush out the seeds, rinse briefly and chop roughly.

Put a good handful of spinach and the roasted poblanos in the blender jar.

Melt a little butter in a large saucepan over medium heat; in another saucepan warm equal parts milk and chicken broth.

Add a little chopped garlic to the melted butter and stir until aromatic, about a minute.

Add flour and stir to combine; add the warm broth and milk and whisk until it comes to a full boil and thickens.

Reduce the heat to medium and simmer about five minutes; take off the heat and whisk in a little salt.

Pour about half the white sauce into the blender with the poblanos and spinach; remove the centre of the lid and cover with a doubled towel, since hot mixtures expand, and blend until as smooth as possible.

Whisk the green mixture back into the rest of the white sauce.

Lay the tortillas on a baking sheet in twos, spray both sides with oil, and warm in a 350 degree oven for three or four minutes; stack to keep warm.

Mix about a cupful of the sauce into the shredded chicken to season it.

Spread a little sauce in an individual baking dish; roll three tortillas around the chicken filling and nestle them in.

Cover with sauce from end to end so no tortilla hardens in the oven, sprinkle with grated chihuahua-style cheese and put in the oven.