Enchiladas Especiales Tacuba Style - Rick Bayless

Ingredients

• 2 fresh poblano chiles
• 1 cup (lightly packed) roughly chopped spinach leaves
• 2 cups milk
• 2 cups chicken broth
• 6 tablespoons (3 ounces) butter, or you can use vegetable oil
• 3 garlic cloves, peeled and finely chopped
• 1/2 cup flour
• Salt
• 3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken)
• 12 corn tortillas
• A little vegetable oil for brushing or spraying
• About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
• A little chopped cilantro, for garnish