Roast the poblano peppers and garlic over medium-high heat until charred, about 10-12 minutes. Place in a plastic bag to steam for 5 minutes, then peel the skin.

Blend the peeled poblanos and garlic with chicken broth and milk until smooth.

In a bowl, mix shredded rotisserie chicken with lime juice and a pinch of salt.

Preheat the oven to 350°F (175°C). Dip corn tortillas in warm poblano sauce to soften, fill with chicken, roll tightly, and place seam-side down in a greased baking dish.

Pour remaining poblano sauce over the enchiladas and sprinkle with cheese.

Cover with aluminum foil and bake for 20-25 minutes until bubbly and cheese is melted.