Earthy Chicken Enchiladas

1) Roast the vegetables

1. Heat the oven to 425°F. Place the poblano, mushrooms, onion, and garlic (leave the cloves unpeeled so they do not burn) on a rimmed sheet pan. Drizzle with olive oil and season with 1 tsp salt, cumin, and smoked paprika. Toss well.
2. Roast for 18 to 22 minutes, stirring once, until mushrooms are browned and the poblano is blistered in spots.

2) Blend the earthy sauce

1. When cool enough to handle, peel the roasted garlic. Remove and discard the poblano stem, then scrape out the seeds (a few stragglers are fine). Transfer the roasted vegetables to a blender. Add chicken broth and blend until smooth. Taste and add the remaining 1/2 tsp salt if needed.
2. Pour the sauce into a saucepan over medium-low heat. Stir in sour cream and lime juice until creamy and warmed through. Do not boil.

3) Prep filling and tortillas

1. In a bowl, combine shredded chicken, green chiles (if using), and 1/2 cup shredded cheese. Add 1/4 cup of the sauce to loosen it up. Stir.
2. Warm tortillas so they roll without cracking. For corn tortillas, wrap in a damp paper towel and microwave 30 to 45 seconds, or warm them in a dry skillet.

4) Assemble

1. Lightly oil a 9x13-inch baking dish. Spread about 1/2 cup sauce on the bottom.
2. Fill each tortilla with a few spoonfuls of chicken mixture, roll, and place seam-side down in the dish.
3. Spoon enough sauce over the top to coat, but let a few tortilla edges peek out for crisping. Sprinkle with remaining cheese.

5) Bake

1. Bake at 425°F for 18 to 22 minutes until bubbly and lightly browned. For extra crisp edges, bake uncovered the whole time. If the cheese is browning too fast, loosely tent with foil.
2. Rest 5 minutes. Finish with green onions or cilantro, a squeeze of lime, and whatever toppings make you happy.