We love Mexican style food and anything covered with enchilada sauce and cheese, Poblano Stuffed Chicken. The only question is tangy green sauce or zippy red sauce. As just about everyone we always have boneless, skinless chicken breasts on hand when friends drop unexpectedly in for dinner. Patti bought a tub of jalapeno cream cheese and built this recipe around it. Both the poblano peppers and enchilada sauce were canned so it was extra easy. And you can always depend on Chef of the Future Seasonings to add just the right amount of spice. Tonight we used their Southwestern seasoning rub. Perfect.