Start by cooking the chicken like my shredded chicken taco recipe. Drain and set aside. Roast your poblanos and skin them. Cut a slit and seed them.

Add the chicken to a shallow pot along with enchilada sauce, tomato, cilantro and lime juice and bring to a low simmer uncovered until most liquid is reduced but enough for the rice to soak up

Add the rice and simmer low for about 5 minutes or until mixture is thick and very little liquid is left and it’s creamy then add the beans, corn and two more tbsp spoons of cilantro and pull of the heat and alow to cool. When cool stir in two cups pepperjack

Stuff the poblanos and top with remaining cheese and back at 350 for 25 minutes then crank the oven to 425 until cheese starts to get color.