Coat the anaheim & poblano peppers in a drizzle of oil, then sprinkle with salt. Add to a sheet tray and slide under a broiler set to high. Broil for a few minutes until the skin blisters and begins to char. Flip the peppers and broil the other side until blistered & charred all over.

Remove from the oven & add the peppers to a sealed container for 5-10 minutes, which will trap steam & loosen the skin.

Once the peppers are softened, peel off any charred skin, then deseed & destem.

To a blender or food processor, add the green enchilada sauce, roasted peppers, cilantro, onion, and cumin, and blend until smooth. Taste and adjust with salt as needed.

Thinly slice the breast against the grain into small pieces. Combine with salt, cumin, dried garlic, and oil. Mix until evenly coated.

Preheat a griddle or pan over high heat until smoking. Add the seasoned chicken to the hot pan in a thin, even layer, and sear undisturbed on one side until well browned. Flip the chicken to finish cooking through.

Remove from the heat & set aside.

To each tortilla, add ~80 g of cooked chicken and ~30 g cheese in a line down the center. Roll each one, then line up in a baking pan or sheet tray.

Cover with the enchilada sauce (using as much or as little as desired), and an optional extra sprinkle of cheese over top.

• At this point, you can cook them right away, or cover & store in the fridge & bake them later.

Preheat an oven to 375°F/190°C, then bake uncovered for 10-20 minutes until warmed through & the cheese is melted & lightly browned.

Serve warm & optionally garnish with sour cream & onions.