Ingredients

Directions

Prep: 1. Preheat oven to 450 F 2. Wash and dry produce 3. Drain and rinse beans 4. Zest lime to get 1 tablespoon, then quarter the lime 5. Thinly slice scallions, separating whites and greens 6. Grate cheese, if not already grated 7. Cut out and discard stems, ribs, and seeds of peppers, then medium dice. Thoroughly wash your hands after this step. 9. Chop chicken into bite-size pieces. Wash your cutting board (and your hands!) after this step, as we'll be using it later Cook: 1. In a small pot, combine the rice, chile powder, paprika, garlic powder, cumin, oregano, a big pinch of salt, and 1 cup of water. Stir to combine, then heat to boiling on high 2. Once boiling, reduce heat to low, then cover and cook without stirring 12-14 minutes, until rice is tender 3. In a large pan, heat 2 tbls olive oil on medium-high heat until hot 4. Add chicken in an even layer. Cook, without stirring, 3-4 minutes, until lightly browned 5. Add poblano peppers, season with salt and pepper. Cook, stirring frequently, 4-5 minutes, until slightly softened and chicken is cooked thorough, then transfer to a large bowl, leaving the fond in the pan 6. Add cooked rice, beans, sour cream, lime zest, and the juice of 3 lime wedges. Season with salt and pepper, then stir to combine. 7. In the pan of reserved fond, heat 1 tbls olive oil on medium-high heat until hot 8. Add scallion whites, season with salt and pepper. Cook, stirring frequently, for 1 minute, until slightly softened 9. Add the chicken broth to the pan. Cook, stirring frequently (scraping up fond), 1-2 minutes, until slightly reduced 10. Turn off heat and stir in the juice of 1 lime wedge. Season with salt and pepper if desired Assemble: 1. Place tortillas on your cutting board (make sure you washed it after putting the raw chicken on it) 2. Evenly spread about 2 cups of the filling into the bottom of a baking dish (9x13 works fine) 3. Divide the rest of the filling among the tortillas. Tightly roll up each tortilla around the filling 4. Transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheese, season with salt and pepper 5. Bake 9-12 minutes, until lightly browned and cheese is melted. Remove from oven and let stand at least 2 minutes before serving 6. Serve, topped with scallion greens