Preheat your oven to 375°F (190°C). Start by preparing the filling. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook for about 3–4 minutes, until soft and translucent. Stir in the minced garlic and diced red bell pepper and cook for another 2 minutes.

Add the diced tomatoes and 2 tablespoon of enchilada sauce, cook everything together for 4–5 more minutes until the mixture looks thick and most of the liquid has evaporated. Now, stir in the shredded chicken, dried oregano, ground cumin, salt, black pepper, and the bay leaf.

Let the mixture cook together for another 4–5 minutes, just until the chicken is warmed through and well coated with all the flavors. Remove the bay leaf and set the filling aside.

While the filling is cooking, prepare the poblanos. Rinse the peppers and dry them. Cut each one lengthwise, keeping the stem intact, and carefully remove the seeds and inner membranes, trying not to tear the pepper halves. Lightly grease a baking dish, then pour the enchilada sauce evenly over the bottom of the dish to create a base.

Place the poblano halves in the dish, hollow side facing up. Once the chicken mixture is ready, carefully spoon the filling into each poblano half, gently pressing it in so it stays in place without overflowing. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil, sprinkle the shredded cheese over the peppers, and return them to the oven uncovered for another 5–7 minutes, or until the cheese is melted and bubbling. Let the peppers sit for 5 minutes before serving, as the sauce will be very hot. Serve warm, and enjoy!