Creamy Chicken and Poblano Tacos

Heat olive oil in a large skillet over medium-high heat.

Add cubed chicken to the skillet and season with chili powder, cumin, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add diced poblano peppers to the skillet with the chicken. Cook for another 5-7 minutes, stirring occasionally, until the poblanos are softened.

Reduce heat to low. Stir in the sour cream and milk until well combined and heated through, about 2 minutes. Do not boil.

Warm the flour tortillas according to package directions, either in a dry skillet over medium heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30-60 seconds.

Spoon the creamy chicken and poblano mixture into the warm tortillas and serve immediately.