Cook the Chicken & Poblanos

Smoker Method (preferred)

• Preheat the smoker to 300°F.
• Season the chicken generously on all sides.
• Smoke for 35-40 minutes, or until the chicken reaches 165°F.
• After about 20 minutes, place the poblano peppers on the smoker and cook for 20-25 minutes, turning occasionally, until blistered and lightly charred.
• Allow everything to cool. Dice the chicken into bite-sized pieces. Peel the skin from the poblanos, remove the seeds if desired, and finely chop.

Grill Method

• Preheat a grill to medium heat (375-400°F).
• Season the chicken and grill 6-8 minutes per side, or until it reaches 165°F.
• Grill the poblanos over direct heat, turning frequently, until charred on all sides (about 8-10 minutes). Place in a covered bowl for 10 minutes, then peel and chop.
• Dice the chicken.

Oven Method

• Preheat oven to 400°F.
• Season chicken and bake for 22-28 minutes, or until it reaches 165°F.
• Place poblanos on a baking sheet and roast for 20-25 minutes, turning halfway through, until blistered. Cover for 10 minutes before peeling and chopping.
• Dice the chicken.

Prepare the Sauce

• Reduce oven temperature (or smoker temperature) to 400°F if needed.
• In a large skillet, combine the cream of chicken soup and green enchilada sauce.
• Heat over medium-low until smooth and warmed through.
• Reserve about 1 cup of the sauce for the filling and tortilla dipping.

Make the Filling

• In a large bowl, combine:
• Diced chicken
• Chopped poblanos
• 1 cup prepared sauce
• 8 ounces shredded cheese
• Mix until evenly combined.

Assemble

• Lightly grease a 9x13-inch baking dish.
• Dip each tortilla into the warm sauce to soften both sides.
• Fill each tortilla with about ⅓ cup of the chicken mixture.
• Roll tightly and place seam-side down in the baking dish.
• Repeat until all tortillas are filled.
• Pour the remaining sauce evenly over the enchiladas.
• Sprinkle with the remaining 8 ounces of cheese.

Bake

• Cover tightly with foil.
• Bake for 30 minutes.
• Remove the foil and continue baking for 15-20 minutes, until the cheese is golden and bubbling.
• Broil for 2-3 minutes if you'd like extra browned cheese.
• Let rest for 5-10 minutes before serving.
• Top with avocado, cilantro, scallions, red onion, salsa, and a squeeze of fresh lime.