Brine the chicken by adding ¼ cup Kosher or sea salt to a mixing bowl with a quart of cold water. Let the chicken breast rest in the brine for 30-60 minutes.

Rinse the Poblanos and roast them in the oven at 400F for 30 minutes. After 15 minutes, add the chicken to the same baking sheet.

Cook the chicken for 20 minutes or until the insides register 160F.

In a saucepan, cook ½ onion in 2 tablespoons of butter over medium heat until softened. Add 2 minced garlic cloves and cook briefly.

Add 3 tablespoons flour and combine well, cooking for a minute to neutralize its flavor.

Add 3 cups stock, 2 teaspoons Mexican oregano, pinch of cumin, ½ teaspoon salt, and freshly cracked black pepper to the onion-garlic mixture.

Remove the roasted Poblanos from the oven, de-stem and de-seed them, then add to the saucepan. Bring to a simmer, stirring regularly.

Blend the mixture and return it to the saucepan. Reduce heat to medium-low and add ½ cup heavy cream. Adjust seasoning as needed.

Shred the cooked chicken using two forks.

Warm the corn tortillas in the oven or microwave.

Add a thin layer of Poblano sauce to the enchilada baking dish.

Finely dice ¼ onion and slice or shred cheese. Fill each tortilla with cheese, 2-3 tablespoons of shredded chicken, and a sprinkle of raw onion. Roll tightly and place seam side down in the baking dish.

Optionally, add Poblano sauce on top of the enchiladas before or after baking. Bake for 10 minutes.

Serve with additional Poblano sauce, crumbled Queso Fresco, freshly chopped cilantro, and a squeeze of lime.