Creamy Chicken and Poblano Pasta

Over an open flame or under a broiler, roast the poblano peppers on all sides until the skin is blackened and blistered.

Immediately transfer the hot peppers to a large plastic bag and seal it. Let them steam for about 10-15 minutes to loosen the skins.

Once cool enough to handle, peel the charred skin off the peppers. Remove the stems and seeds.

Chop the roasted and cleaned poblano peppers into bite-sized pieces and set aside.

In a large pot or Dutch oven over medium-high heat, cook the diced chicken until it's no longer pink.

Add the chopped onions and the chopped roasted poblano peppers to the pot with the chicken. Sauté for 3-5 minutes until the onions soften.

Stir in the salt, black pepper, cumin, both chili powders, oregano, and chicken bouillon powder. Cook for 1 minute until fragrant.

Pour in the green enchilada sauce, tomato sauce, and heavy whipping cream. Stir well to combine and bring to a simmer.

Stir in the chopped fresh cilantro.

Add the cooked rotini pasta to the sauce and stir until the pasta is fully coated.

Serve hot, garnished with crumbled cotija cheese and more fresh cilantro if desired.