Pulled Chicken Enchiladas with a Roasted Blender Ranchero Sauce

Pulled Chicken Poached in Beer & Tomatillo Broth: Place all ingredients for the broth into a 2 quart skillet that will hold three chicken breasts - 2T. onion through 1/4 t. sea salt. Bring to a boil, then reduce to a simmer and cook 5 minutes to blend the flavors. Add the three chicken breasts, bring to a simmer and cover. Cook only at a BARE SIMMER - to insure the chicken is tender. Depending on the thickness of the chicken, this should take 20 minutes. Can test by removing the largest piece, and cut with a knife to see that the juices are clear when just cooked through. Remove from the burner, and cool in the broth.

When cool, pull chicken into 1/3 " lengths with your fingers into a medium sized bowl. It will pull easily with the grain of the chicken. Pour the poaching liquid over to flavor and moisten. Set aside.

Assembly of the Enchiladas: Preheat the oven to 350 degrees. Heat 1 cup of the Ranchero Sauce in a skillet at least 9" wide over low heat. Have ready a 13" x 19" baking pan, spray with oil. Using tongs, place a tortilla in the pan to coat with sauce. Leave in about 20 seconds to soften. Place the tortilla on a cutting board, taking away some excess sauce. Top with your filling of choice. Drain pulled chicken from extra poaching liquid, add about 1/3 cup on top of tortilla. Add a portion of sweet potato, corn kernels, poblano peppers, queso cheese (reserve 1/2 cup for topping). Add 1 T. Ranchero Sauce on top of each and roll up tightly. Place in baking pan, seam side down. repeat to make 8 Enchiladas. Top with Ranchero Sauce to cover the rolls, about 1 cup. Sprinkle reserved cubed queso cheese on top, cover with foil. 
Bake for 20 minutes, or until filling has warmed through and the cheese has melted. Serve with extra Ranchero Sauce on the side and Karen's Avocado Crema.