Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add the seasoned boneless skinless chicken breasts to the skillet and sear for 3-4 minutes on one side.

Flip the chicken and sauté until fully cooked and juices run clear, about 6-8 more minutes.

Remove the chicken from the skillet and cover it with foil to keep warm.

In the same skillet, add the remaining olive oil and toss in diced baby potatoes, yellow onion, poblano chile, salt, and pepper. Sauté until the potatoes are fork-tender.

Stir in chili powder, cumin, garlic powder, diced green chiles, the cooked chicken, and green enchilada sauce. Mix well and allow to meld together for 2-3 minutes.

Sprinkle shredded cheddar cheese on top, cover, and let melt for 2-3 minutes.