Chicken Enchiladas with Fire Roasted Poblano Peppers

Ingredients

• 4 chicken breasts (skinless and boneless)
• 1 teaspoon cumin powder
• 1.5 teaspoons garlic powder ((1 teaspoon for chicken mixture and 0.5 teaspoons for the poblano cream mixture))
• 1 teaspoon oregano
• salt and pepper (to taste)
• 1 tablespoon olive oil
• 2 cups chicken broth (or just enough to almost cover the tops of the chicken )
• 3 poblano peppers (medium sized whole and washed and dried)
• 4 tablespoons cream cheese ((can use vegan cream cheese if dairy intolerant))
• 3 cups spinach (fresh washed (1.5 cups for the chicken enchilada mixture and 1.5 cups for the roasted poblano pepper sauce))
• 1/4 cup chicken broth (or water)
• 8 soft tortillas (low carb (can also use gluten-free, corn tortillas))
• 8 ounces cheddar cheese ((can use vegan cheese if need to stay dairy-free))
• 1/2 bell pepper (garnish optional (1/2 red, chopped finely))
• 1 avocado (garnish optional 1 chopped )
• 1/2 cup cilantro (garnish optional- handful roughly chopped)