Roast the Poblanos over a gas flame or grill, turning regularly, until the skins have blistered and blackened on all side (5-8 minutes)

Cool; peel or rub off the blackened skin, tear open and pull out the seeds and stem

Place in bowl; add spinach and set aside

Add garlic to TM bowl; pulse to mince, scrape down sides of bowl

Scale in butter; sauté garlic in butter for 5 minutes at 100 C, speed 2

After 2 minutes, add flour through hole in the lid and continue to cook, speed 2-3; scrape down the sides of the bowl midway, and increase speed to 3

Scale broth into the TM bowl over the garlic roux; set time for 10 minutes, temperature to 100°C and speed 2-3, until the sauce boils (the TM bowl will be at maximum capacity)

Cook for 5 more minutes at 80°C, speed 2-3

Add roasted Poblanos and spinach to sauce mixture in the TM bowl; blend until smooth: 30 seconds, speed 1 – 10

Scale in milk; stir for 5 seconds speed 3-4

Season with salt, approximately 2 teaspoons

Portioned 3 cups per 4 bags and one bag with 2 cups; label, date and freeze

Heat the oven to 350 degrees

Spread 3/4 cup sauce over bottom of of 13×9 inch baking dish

Place onions, peppers and sliced chicken in frying pan with a little oil; sauté until done

Season well with salt and freshly ground pepper; place a portion of chicken mixture into each tortilla

Roll and line in baking dish on top of sauce (optional: add 1/2 cup sauce to the filling)

Cover rolled tortillas evenly with remaining sauce; sprinkle liberally with grated cheese

Bake until enchiladas are hot throughout (cheese will have just begun to brown and sauce will bubble) 20 to 25 minutes

Garnish with cilantro, sour cream, avocado and salsa or pico de gallo, lime; serve immediately