Wrap tortillas in aluminum foil; bake in a preheated 350 degrees Fahrenheit oven for five minutes.
Add half the olive oil to a medium skillet on medium-high heat . When hot . Add onion, bell pepper, garlic and jalapeño; sauté until onion is tender. Add the chicken and three-quarter cup of enchilada sauce cook until warmed thru. Mix in the cilantro
Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x nine-inch baking dish which has been brushed with the rest of the olive oil Heat remaining enchilada sauce in a saucepan; pour over enchiladas, and top with cheese.
Preheat an oven to 350 degrees Fahrenheit and place for 20 minutes covered until enchiladas are hot. Remove the cover for the last five minites for the cheese to get golden. Garnish with lettuce, chopped tomato, and fresh cilantro.
Boil eight cups of water and let the dried chiles soak in it, for about 20 minutes.
Roast the fresh chiles poblano and jalapeño under the broiler in your oven turning, until the skins are slightly blackened and soft
Place the blackened poblano peppers in a bowl and cover with cling film until the cool completely. Peel the skin off as well as removing the stems and scraping out the seeds. Roughly chop the remaining flesh and set aside.
Remove the soaked dried chiles from the water, remove the stems and seeds and cut them into small pieces and set aside.
Add the oil to a large pot and heat over medium heat. Add the onion and cook it for five to seven minutes or until softened and translucent. Add the garlic, and all of the chiles to the pot. Continue to stir while you add the water. After the water is in, add the vinegar, oregano, cumin and salt.
Cover the pot and simmer the sauce for 20 minutes on low heat.