First, using your favorite burner, blister the poblanos on medium high heat rotating as needed. For an electric oven, broil them. Set aside to cool.
Next, melt the butter and add in the cream (or dairy alternative) and bone broth. Bring to a boil and reduce to a simmer.
While the mixture comes to a boil, rub the skin off the poblanos with a paper towel and cut pepper into small pieces careful to cut out any seeds.
Add the poblanos to the simmering broth and cream for 5 minutes.
Working in batches, transfer ½ the poblano cream mixture to the blender along with 2 C of loose leaf spinach. Puree and set aside. Do it again adding the Xanthan Gum this time. Return BOTH batches to the medium sized saucepan and heat through. Once the sauce begins to thicken, cover, remove it from the heat and set aside. It will continue to thicken.
In another saucepan, add the 4 C of shredded chicken and just enough sauce to cover the meat. Mix well.
Preheat the oven to 350.
Now, start warming your tortilla pan. A cast iron skillet works as well. Cook the tortillas for 30 second each side.
With your casserole dish close at hand, work quickly to put the chicken filling into the tortilla and roll tightly. Place into the pan, crease down. I used cassava tortillas and found that they broke a little in the rolling, the final result was still delicious and the enchiladas were still separated so do not sweat this part. Grain-free tortillas can be hard to work with!
Once the enchiladas are in the pan, smother with the green sauce.Top with the 1 lb of cheese and the diced red bell peppers. Bake for 40 minutes or until the cheese on the top starts to brown.
Remove from the oven and top with freshly chopped cilantro. Serve with a fresh lime wedge (and a great margarita or sparkling water with lime).