Preheat oven to 450.

Place the garlic cloves in a small square of aluminum foil, drizzle with oil, wrap and stick in the oven (on a small baking sheet) for 15 minutes. Remove and set aside for about 5 minutes. Then squeeze the garlic right out of the skins.

Slice the poblano pepper in half lengthwise, remove the seeds and place on the baking sheet. Stick under the broiler for 8-10 minutes, until good and blistered on both sides. Remove from the sheet and seal them into a small plastic baggy. Let it rest for about 10 minutes. Remove from the bag and pull the skins off and discard. Give the peppers a rough chop.

While the garlic and peppers are cooking, shred your chicken and chop your spinach. Combine both in a bowl.

In a food processor, combine the tomatillos, roasted garlic, roasted poblanos, cilantro, a good squeeze of lime juice, a pinch of salt and pepper. Blitz until smooth. Then pour the can of enchilada sauce straight into the food processor and give it one more whirl to combine.

Adjust the oven to 350.

Pour about 4 Tbs. of the sauce into the chicken/spinach mixture. Toss to combine.

Pour a small amount of sauce along the bottom of a 9×13 casserole dish.

Place a small amount of the filling inside each tortilla and place in the dish, seam side down. Continue with the remaining nine tortillas.

Pour the remaining sauce over the dish and then sprinkle on cheese. Cover with foil and slide back into the oven for 30 minutes.

Remove the foil, switch the oven to broil and cook until the cheese is browned and bubbly, maybe 4 minutes.

Serve garnished with fresh cilantro sprigs.