Creamy Poblano Smoked Chicken Enchiladas Recipe :: The Meatwave

Ingredients

• 2 large bone-in chicken breasts
• 1 fist-size chunk of light smoking wood (such as apple or cherry)
• 1/2 medium white onion, cut into 1/2-inch slices and skewered horizontally
• 1 teaspoon canola or vegetable oil, divided
• 4 cloves garlic, unpeeled and skewered
• 3 large poblano peppers
• 1 cup roughly chopped cilantro, divided
• 1 1/2 cups chicken stock
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups half-and-half
• Kosher salt, to taste
• Sugar, to taste
• 14 corn tortillas, warmed
• 12 oz pepper jack cheese, grated, divided
• 2 radishes, thinly sliced