Start by adding the first 7 ingredients to the pressure cooker. Cook for 30 minutes (It cooks longer as it de-pressurizes) - reserve the remaining liquid. Let cool and once cool, pull using 2 forks.

At the same time, roast the poblanos over an open fire to char them well. Stick in a paper bag for up to 20 minutes. Peel the outer skin, dice and set aside.

Add the last oil to a skillet. When warm, add the the onion and the rest of the seasonings (1/2 of the divided spices). Cook for 3 - 4 minutes, then add the chicken and remaining spices. Mix well. Now add a good amount of the liquid and the cilantro tops. Simmer for 5 - 10 minutes. Toast the tortillas and warm the enchilada sauce.

Begin to assemble the enchiladas, take the tortillas and lay on the countertop. Start by putting some sauce; then the chicken, green chilies and poblanos and cheese (8 ounces or so). Roll up each filled tortilla and place into a 9" x 13" baking dish that. Generously, top the enchilada sauce down the middle of the tortillas. Finish by adding a whole lot of cheese.

Bake for 10 - 15 minutes in a 350 degree oven.

Serve and enjoy!