Valeries Chicken Enchiladas

Name: Valerie's Chicken Enchiladas
Ingredients: 4 vine-ripened tomatoes (about 1 1/4 pounds); 1 poblano pepper; 1/2 large yellow onion, quartered; 3 cloves garlic, unpeeled; 2 tablespoons canola oil; Kosher salt; 1/2 cup fresh cilantro leaves (about 1/2 bunch); 3 tablespoons red wine vinegar; 2 teaspoons adobo sauce, from canned chipotles in adobo; 1/2 teaspoon coriander; 1/2 teaspoon cumin; One 28-ounce can tomato puree; 1 cup chicken stock; 3 cups shredded white-meat chicken, from 1 large rotisserie chicken; Fourteen 5 1/2-inch yellow corn tortillas; 2 cups shredded Monterey Jack cheese (about 4 ounces); 2 tablespoons sliced black olives; 1/2 cup crumbled queso fresco; 1 cup sour cream; 2 avocados, sliced; 2 limes, cut into wedges