Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
Whisk together the chili seasoned tomato sauce, barbecue sauce and ground cumin. Set aside one cup of the sauce for the filling.
In a skillet saute the diced onion, bell pepper and poblano pepper in a few drizzles of olive oil. Season with 1/4 tsp salt and black pepper. Cook for 3 minutes or until softened. Add the garlic and cook for 1 minute longer.
Add the shredded chicken and 1 cup of the tomato-barbecue sauce to the cooked onion and peppers. Mix well and remove from the heat.
Divide the barbecue chicken between the tortillas.
Sprinkle with 2 cups of the shredded cheese reserving 1 cup for the top.
Place seem side down side by side in the baking dish. Drizzle with the remaining tomato-barbecue sauce and sprinkle the top with 1 cup remaining shredded cheese.
Bake for 25 minutes or until bubbly around the edges and the cheese has melted.
Serve with pico de gallo and a dollop of sour cream or topped with creamy cole slaw.