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1
Heat oil in a saute pan. Add garlic and onion and saute until translucent. Add cumin and oregano and cook for 1-2 minutes until spices start to toast.
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2
Place chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken.
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3
Mix the shredded chicken with the onions, garlic and liquid from the pan.
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4
Place poblanos on the grill and char on every side. Put them in a paper sack for 15 minutes to sweat. Remove the pepper skins. They should peel off easily. Stem, seed and dice the peppers.
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5
In a large bowl combine the broiled poblano chilies, garlic and onion, tomato chunks with the remaining ingredients. Transfer batches of the mixture into a blender and process until smooth.
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6
Empty the pureed sauce into a pan over medium high heat and bring to a boil. Lower heat and simmer for 30 minutes, adding water if necessary to keep the sauce moderately thick.
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7
Preheat oven to 350 degrees. Heat the olive oil in a frying pan until very hot and lightly cook each tortilla for 4 to 5 seconds per side (do not overcook). Drain on paper towels.
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8
Dip each fried tortilla in the warm poblano sauce covering both sides with the sauce. Lay the tortilla on a large plate and spoon some of the cooked chicken meat along the center. Sprinkle with the chopped onion and roll up to make an enchilada. Transfer to an ovenproof dish, large enough to hold 8 enchiladas, one placed next to the other.
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9
Repeat the above procedure for the remaining tortillas, placing each enchilada next to each other, seam side down.
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10
Pour enough poblano sauce on top of the enchiladas to cover them, sprinkle with the cheese, and bake in the oven for 15 to 20 minutes, or until the cheese is bubbly.
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11
Serve enchiladas garnished with coriander together with guacamole, salsa, sour cream or your favorite Mexican condiments.
