1 (3 1/2 pound) broiler-fryer chicken,
    cut into 8 pieces
3 fresh poblano chiles, roasted,
    peeled, seeded, de-veined and diced
1 large tomato, peeled, seeded, chopped
1/2 cup finely chopped white onion
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup chicken stock or broth
1 1/2 cups whipping cream
12 (6-inch) corn tortillas
2 cups shredded Chihuahua or Monterey jack cheese
Sliced scallion tops
Red bell pepper, cut into slivers

Arrange chicken pieces in single layer in 12-inch skillet. Sprinkle with chiles, tomato, onion, garlic, salt and cumin; add stock. Heat over medium-high heat to boiling; reduce heat to low. Simmer, covered, until chicken is very tender, about 1 hour.

Remove chicken pieces from skillet with tongs, shaking off pieces of vegetables. Let chicken stand until cool enough to handle.

Skim and discard fat from top of stock mixture in skillet. Heat mixture to boiling; boil gently over medium-high heat, stirring frequently, until reduced to 2 cups, 6 to 8 minutes.

Transfer mixture to 13 x 9-inch baking dish. Remove and discard skin and bones from chicken. Tear chicken into coarse shreds.

Preheat oven to 375 degrees F.

Heat cream in medium skillet over medium heat until just below boiling; remove from heat. Dip 1 tortilla in hot cream until limp, a few seconds; remove, draining off excess cream. Spread 1/12 of the chicken (about 3 tablespoons) down center of tortilla; roll up and place seam side down on sauce in baking dish. Repeat with remaining tortillas and chicken. Pour remaining cream evenly over enchiladas. Sprinkle enchiladas evenly with cheese. Bake until sauce is bubbly and cheese is melted and golden, 25 to 30 minutes. Garnish with scallion and bell pepper.