Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Calories Per Serving: 537 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless chicken breasts or thighs, thinly sliced
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 yellow onion, sliced
• 2 bell peppers, sliced
• 1 poblano pepper, sliced
• 1 cup fresh or frozen corn
• 1 cup salsa verde
• 6 ounces cream cheese
• 1 cup shredded pepper jack cheese
• 8-10 tortillas, warmed
• ▢lime juice, cilantro, and avocado for serving

US Customary – Metric

Instructions

1. preheat the broiler to high.

2. In a large skillet, combine the olive oil, chicken, chili powder, paprika, garlic powder, cumin, salt, and pepper, toss to coat. Add the onions and peppers. Set the skillet over high heat. Cook until seared all over and cooked through, about 8-10 minutes. Mix in the corn.

3. Turn the heat off. Gently mix in the cream cheese and salsa. Top with pepper jack. Broil for 3-5 minutes until the cheese is super melty.

4. In a bowl, mix the cilantro with a squeeze of lime juice and sea salt.

5. Scoop the chicken, peppers, onions, and cheese up and stuff into the warmed tortillas. Top with lots of cilantro, a squeeze of lime juice, and avocado.