1-First, preheat your oven to 400°F (200°C) and gather your ingredients to get everything lined up.

2-In a large oven-safe skillet, heat the oil and sauté the ground chicken, chopped onion, and poblano peppers until the meat browns and veggies soften, about 5 minutes. This step brings out those fresh tastes that make the dish pop. Season with fajita seasoning, then pour in the beer or water, buffalo sauce, and salsa verde; let it simmer for 5 to 8 minutes before stirring in the fresh cilantro.

3-While that simmers, mix the cream cheese, Greek yogurt, dried parsley, chives, dill, smoked paprika, and a pinch of salt and pepper in a bowl. Fold in half of the shredded cheese to create a creamy filling. Now, assemble the tortillas by placing a line of this mixture down the center of each one, rolling them tightly, and tucking the ends.

4-Assembling and Baking: Arrange the rolls seam-side down on top of the chicken mixture in the skillet and sprinkle the remaining cheese over them. Bake for 15 to 20 minutes until the cheese melts and turns bubbly. Once done, let it cool a bit before adding garnishes like avocado and cilantro.