Roast or prep the peppers: If using fresh peppers, broil or grill until charred, steam in a covered bowl, peel, and remove seeds. If using jarred, drain well. Pat dry to avoid a watery sauce.

Sauté aromatics: Warm 1 tablespoon oil in a skillet over medium heat. Add onion with a pinch of salt and cook 5–6 minutes until soft. Stir in garlic for 30 seconds until fragrant.

Build the sauce base: Stir in tomato paste, cumin, smoked paprika, and chili powder. Cook 1 minute to bloom the spices.

Blend the sauce: Add roasted peppers and chicken broth. Simmer 3–4 minutes. Transfer to a blender and blend until smooth. Return to the pan.

Finish and balance: Stir in cream or Greek yogurt and lime juice. Taste and adjust with salt, pepper, more lime, or a splash of broth if too thick. The sauce should be silky and pourable.

Prep the filling: In a bowl, combine shredded chicken with 1/2 cup of the sauce and 1 cup cheese. Add a pinch of salt and a handful of chopped cilantro if you like.

Warm the tortillas: Heat a clean skillet with a thin film of oil and warm each tortilla 10–15 seconds per side, or microwave in a damp towel for 30–45 seconds. This prevents cracking.

Assemble: Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Spoon 1/4 to 1/3 cup filling onto each tortilla, roll snugly, and place seam-side down in the dish.

Sauce and top: Pour remaining sauce over the enchiladas, covering the edges so they don’t dry out. Sprinkle the remaining 1 cup cheese on top.

Bake: Bake at 375°F (190°C) for 18–22 minutes, until the cheese is melted and bubbling. If you want browning, broil for 1–2 minutes, watching closely.

Finish and serve: Rest 5 minutes. Top with sliced green onions and extra cilantro. Serve with a squeeze of lime, avocado, and a crisp side salad or rice and beans.