Salsa Verde Chicken Enchiladas

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.

2 . Stage

Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.

3 . Stage

Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.

4 . Stage

Puree salsa verde, sour cream, and cilantro in a blender or food processor.

5 . Stage

Heat tortillas in a microwave until soft, 15 to 30 seconds.

6 . Stage

Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.

7 . Stage

Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.