Preheat the oven to 350°F.
Make rice. Then set aside.
Chop poblano stem off, then slice in half and deseed.
Place the chicken on a baking sheet and rub with the olive oil, chili powder, cumin, and paprika. Season with salt and pepper.
Add the poblano to the baking sheet. Then bake both for 20 minutes or until the chicken is cooked through.
Shred the chicken with two forks. Chop the poblano. Add to a bowl.
Add 1/2 cup salsa verde, rice, half the cheese and the cilantro, toss to combine.
Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish.
Wrap the tortillas in a damp paper towel and microwave for one minute.
Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining cheese. Bake for 15-20 minutes or until the cheese has melted.
