For the enchiladas
Preheat oven to 350 degrees F.
Line a baking sheet with a silicone baking mat or aluminum foil sprayed with non-stick spray.
Spray or rub oil on chicken breasts then coat with cumin, chili powder, paprika, salt, and pepper.
Add poblano pepper to the baking sheet.
Bake for 20 to 30 minutes or until the chicken is cooked through.
Shred the chicken.
Peel the skin off and de-seed the poblano. (If the skin doesn't come off easily, you can leave it on.) Chop poblano
Add the chicken, poblano, 1/2 cup salsa verde, rice, cilantro, and 1/2 cup cheese to a bowl. Mix
Pour 1/2 cup salsa verde into the bottom of a 9x13 inch baking dish.
Wrap the tortillas in a damp paper towel and heat in the microwave for 30-60 seconds.
Spoon a little of the chicken mixture down the center of each tortilla, carefully roll up and place seam side down in the baking dish. Repeat until chicken mixture is used.
POur the remaining salsa verde over the top of the enchiladas. Top with the remaining cheese.
Bake in a 350-degree oven for 20 to 30 minutes or until hot and cheese is melted.
Serve with Avocado Mango SalsaAvocado Mango Salsa
In a medium bowl, toss together avocado, mango, jalapeno, zest and juice of 1 lime, and 2 tablespoon cilantro.
Store in an air-tight container in the refrigerator for up to 2 days.