Preheat the oven to 350°F

In a large bowl, toss the chicken with a glug of oil, a hefty pinch of salt, and about ¼ pouch of Chimichurri

Place the chicken and the poblano on a baking sheet lined with parchment. Bake for 20 minutes or so, until the chicken is cooked through

Meanwhile, cook the rice (LINK). To make the salsa verde: purée the tomatillos, ½ the cilantro, 2 jalapeños, garlic, juice of both limes, and a pinch of salt, until smooth

Once the chicken is cooked, cut it into shreds. Then remove the seeds from the poblano and cut it into slices

In a large bowl, make your filling by combining the shredded chicken, poblano, cooked rice, and another 1/4 pouch of Chimichurri. Then add half the cheese and the other half of the cilantro

Cover a large baking dish with salsa verde, reserving some for the later steps. Heat the tortillas in the oven for just a minute or so to make them flexible

Spoon a little of the chicken mixture down the center of each tortilla (don't overstuff!). Fold one end of the tortilla over the filling, then roll the enchilada over onto itself until you reach the other end of the tortilla. Place them, seam side down, into the baking dish. Pour more salsa verde over top of the enchiladas and then top with the remaining cheese

Bake for 15-20 minutes, until the cheese is melted and golden. Then garnish with the sliced jalapeño, more Chimichurri, and extra salsa verde