Creamy Chicken and Poblano Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the cooked shredded chicken, diced poblano peppers, cream of chicken soup, milk, cumin, salt, and black pepper. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.

Warm the corn tortillas briefly in a microwave or on a dry skillet to make them pliable. This prevents them from breaking when rolled.

Spoon about 1/4 cup of the chicken and poblano mixture down the center of each tortilla, then sprinkle with 1 tablespoon of shredded Monterey Jack cheese. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.

Pour any remaining chicken and poblano mixture over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese evenly over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let stand for 5 minutes before serving.