Chicken Suiza Chilaquiles

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10 medium corn tortillas, cut in half then into 2-inch wide strips

Cooking spray 

Salt 

3 poblano peppers 

6 large tomatillos, peeled 

3 to 4 cloves garlic, in skins 

1 onion, peeled and cut into wedges 

1 tablespoon canola or vegetable oil 

1 tablespoon honey or agave syrup 

1 teaspoon ground cumin, 1/3 palmful 

Small handful fresh cilantro plus a few leaves for garnish 

1 lime, juiced 

Pepper 

1 1/2 to 2 cups chicken stock, reserved from Poached Chicken, recipe follows

1/2 cup crema, creme fraiche or sour cream 

3 cups Poached Chicken, pulled or chopped into bite-size pieces, recipe follows 

1/2 cup shredded Swiss

1/2 cup shredded Jack cheese

Red onion, thinly sliced rings, for garnish 

Poached Chicken:

1 whole chicken, 5 pounds

2 bay leaves 

2 carrots, coarsely chopped, with stems, if you have them 

2 large cloves garlic, crushed 

1 lemon, sliced 

1 onion, quartered 

A few stalks celery with leafy tops, coarsely chopped 

A small handful of parsley with stems 

Salt 

A few peppercorns