In large frying pan, heat 2 tablespoons vegetable oil. Add roasted poblano, Serrano, onion, peanuts, and bread chunks. Sauté until everything is soft and mixture is fragrant, about 5 minutes.
Place mixture in blender container along with the milk, crema, and 1/2 cup of chicken broth. Process until completely smooth.
In medium saucepan, heat 1 tablespoon oil. Pour mixture into saucepan and cook over low heat for 10 minutes, adding more chicken broth to achieve a thick sauce that coats the back of a spoon. Add salt and cook another 5 minutes, taking care not to let it boil. Keep sauce warm.
In another medium frying pan, heat 1/4 cup vegetable oil. Soft-fry tortillas about 20 seconds per side, only to soften them.
Drain on paper towels and keep warm while you do all the tortillas. Fill each tortilla with shredded chicken and roll up tightly, arranging on tray seam side down. Keep warm as you finish filling all tortillas.
To serve, spoon a pool of sauce on each serving plate. Top with 3 or 4 filled tortillas and cover completely with sauce. Drizzle with crema and garnish with peanuts. Serve hot.