Mix milk and cream in a small bowl and soak the slices of bread in it until the bread has softened about 2-3 minutes. Add the milk and cream mix with the softened bread into a blender, along with the roasted Poblano strips, white onion, and roasted peanuts. Process until you have a very smooth and creamy sauce.
Heat 1 Tablespoon of oil in a medium-size frying pan and pour the sauce to cook. Bring to a boil, then reduce to a simmer, whisking occasionally, until the sauce has thickened slightly, about 6-8 minutes. Season with salt and pepper. If you prefer your sauce less thick, add ⅓ cup of chicken broth and stir to dilute it. Once your sauce is ready, set aside while you fry the tortillas.
In a medium-size skillet, heat the rest of the oil over medium-high heat. Slightly fry the tortillas, one by one, just enough to soften and warm them. Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.
To form the enchiladas, fill each tortilla with a couple of tablespoons of shredded chicken; roll up tightly, and place seam-side down on a plate (I like to serve 3 enchiladas per plate). Once the three tortillas are rolled, cover with a few tablespoons of the sauce. Top with the shredded lettuce, cheese and radishes.