1-Preheat your oven to 400°F to get everything ready for baking.

2-In a large oven-safe skillet, heat 2 tablespoons of extra virgin olive oil. Add 1 pound of ground chicken, beef, or pork, 1 chopped yellow onion, and 2 poblano peppers, cooking until browned, which takes about 5 minutes.

3-Mix in 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 cup water, 1 jar of salsa verde, kosher salt, and black pepper. Let it simmer for 5-8 minutes to blend the flavors.

4-Stir in 2 ounces of cream cheese until it turns creamy, then remove from heat and mix in 1/2 cup fresh chopped cilantro leaves.

5-Sprinkle shredded cheese down the center of each of the 6 tortillas. Roll them up and place them seam-side down over the meat mixture in the skillet.

6-Pour the remaining jar of salsa verde over the tortillas and top with the rest of the shredded cheese.

7-Bake for 15-20 minutes until the cheese melts and the sauce bubbles.

8-Serve warm, topped with a mixture of yogurt mixed with lime and salt, avocado slices, cilantro, chopped green onions, and jalapeños.