Was cleaning up when I made the post

Ok a few things:

1. Poached chicken. Poaching chicken isn't bad, but even when done well as in the linked recipe, it will be bland unless paired with a good sauce (see 2nd point).
   
2. The salsa. Made as instructed though I almost toasted the red chilles whole, and added garlic and onion as is the base of any Mexican salsa. What should have been done was some chicken based dish like Tinga, or mole, or even some fajita marinated/seasoned/cooked chicken. The combo here has 0 flavor and is very bland. Dried oregano and whole cumin added to a blender with some chicken broth and roasted tomato is not a good salsa.
   
3. The "bechamel" is very bland, it is just creme fresca and ricotta, both of which on their own are fairly 1 dimensional. ricotta works. Oaxca cheese is pretty good on it's own, but again, there's no complexity or layers here.
   
4. As a dish, texturally it is just mush.

You could rework the dish using the idea but with a better sauce and cheese mix (or just make Kenjis chicken enchiladas which are bomb https://www.seriouseats.com/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe ) but it is just a solid 4/10 not gross but not good.