For the Chicken:

Place chicken in saucepan, cover with water by about 2 inches. Add the salt and marjoram (or oregano) and bring to a bare simmer. (Bubbles should be coming up about two or three at a time.) Simmer for about 10 minutes or until cooked through, turning now and then. If time allows, let cool in the liquid.

Shred, either by hand or with a beater. Taste and adjust seasoning.

For the Enchilada Sauce:

Line sheet pan with foil. Add the Poblanos (touching each other) the onions, jalapeno, and garlic. Broil until peppers and other items are slightly charred and blistered, turning and removing as each item as needed. Wrap everything up in the foil and allow to steam for about 10 to 15 minutes.

Peel and pick off as much of the skin on the peppers as possible. Open up and remove seeds and ribs if desired. Remove stem. Squeeze garlic out of the skins, remove any skin on the onion. Add the peppers, onion, and garlic to the blender with any juices. Add the cilantro if using. Add salt, cumin, and marjoram along with the chicken broth and vinegar. Blend until as smooth as possible.

Heat oil in a saucepan or pot with high sides. Add the sauce and allow to bubble, stirring often for two to three minutes until desired consistency is reached.

For Assembly:

Preheat oven to 350 degrees F.

Mix shredded chicken with the cheese.

Condition tortillas using one of the methods in the post, above. Spray a baking pan with oil, then place about 3/4 cup of the  Enchilada Sauce on the bottom. Working with a few tortillas at a time, add filling, about 1/4 cup (mentally divide it) and roll, place seam side down in pan. When finished, cover with remaining sauce. Bake, uncovered, for about 20 minutes until heated thoroughly. Remove from oven, garnish as desired.