Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.
Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.
Assemble enchiladas heating tortillas in a dry skillet over medium heat until flexible. Dip in 1 cup chile sauce, fill with 1/3 cup filling, roll, and top with 1 cup sauce and shredded cheese. Bake enchiladas for 10 minute.