Creamy White Chicken Poblano Enchiladas

1.Preheat the oven to 400°F.2. Sauté onion and poblano in a little olive oil. In a bowl, mix the chicken, poblano and onions, 1 cup Monterey Jack, chili powder, paprika, cumin, chipotle, 1 tsp salt and dash of cayenne.3. Spread 1/2 cup salsa verde in a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.4. Soften the cream cheese, stir with the remaining salsa verde and milk, then pour over the enchiladas. Top with the remaining cheeses.5. Bake 15–20 minutes, until melted and bubbly. Finish with cilantro, lime, and flaky sea salt.