While the veggies cook, place tomatillos, 1/4 cup cilantro and lime juice in the food processor. Peel and seed poblano peppers, give them a coarse chop and add to processor. Process until an almost-smooth sauce forms, 1 minute. Pour the sauce into a skillet and stir to combine. Stir in honey, season with salt and pepper, and simmer 10 minutes.
Shred the cooked, poached chicken with 2 forks.
Blister flour tortillas in dry pan or over open flame to soften. If using corn tortillas, warm a thin layer of vegetable oil in small skillet over medium-low heat. Pass the corn tortillas through warm oil to soften them, stacking them on paper towel-lined plate.
Pour a little sauce into the bottom of 1 medium casserole or 4 individual casseroles. Fill 8 flour or 12 corn tortillas with shredded chicken, roll them up and arrange them side-by-side in a baking dish. Top with remaining sauce. Dot the enchiladas with crème fraiche or sour cream and top with Swiss and Jack cheeses. Bake 25-30 minutes until bubbly and brown on top.
When enchiladas have been in oven for 10 minutes, bring 1 1/2 cups stock and butter to a boil. Stir in rice and cover pot, reduce heat to simmer.
Meanwhile, process about 1/4 cup stock, spinach, 1/2 cup packed cilantro leaves, remaining jalapeño pepper and scallions into a finely chopped, thick paste. When rice has been cooking for 15 minutes, stir spinach mixture into rice, cover pan, cook 2-3 minutes more, turn off heat, let stand 5 minutes.
Garnish enchiladas with raw red onion rings and serve with green rice alongside.