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1
Preheat the oven to 400.
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2
In a large ovenproof skillet, combine the tomatoes, garlic, serranos, onion, poblano and olive oil and season with salt and pepper.
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3
Cook over moderately high heat until the vegetables are sizzling and the skins of the chiles begin to blister.
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4
Transfer the skillet to the oven and roast the vegetables for 20 minutes, until tender and lightly browned.
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5
Leave the oven on.
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6
Return the skillet to the stove.
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7
Stir in the tomato paste and chipotle and cook over moderate heat until the tomato paste caramelizes a bit, about 2 minutes.
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8
Add the chicken stock and bring to a boil, scraping up any browned bits on the bottom of the skillet.
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9
Remove from the heat and let cool for 15 minutes.
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10
Working in batches if necessary, puree the contents of the skillet in a blender until completely smooth.
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11
Wipe out the skillet.
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12
Strain the sauce into the skillet.
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13
Stir in the sugar and lemon juice and season with salt and pepper.
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14
Keep warm over moderate heat.
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15
In a large skillet, heat the olive oil until shimmering.
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16
Add the mushrooms, season with salt and cook over moderately high heat until softened and beginning to brown, about 7 minutes.
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17
Stir in 1 cup of the enchilada sauce and the chicken.
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18
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
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19
In a bowl, toss the cheddar with the Monterey Jack.
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20
Brush a 9-by-13-inch glass baking dish with some of the vegetable oil.
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21
Arrange the tortillas on a work surface.
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22
Spoon 1/4 cup of the chicken filling in the center of each tortilla and top with 1/4 cup of the cheese.
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23
Roll up the enchiladas and arrange them in the prepared baking dish.
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24
Brush with the remaining vegetable oil and pour the remaining sauce on top, brushing to distribute it evenly.
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25
Sprinkle the remaining 1 cup of cheese over the sauce.
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26
Bake the enchiladas for 30 minutes, until the sauce and cheese are bubbling and the edges of the tortillas are browned and crisp.
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27
Serve hot, with Sour Cream Slaw, sour cream and hot sauce.
