Cut the tops off of the poblano and remove the seeds.
Place the poblaos into the boiling water and cook for 10 minutes.
After 10 minutes, remove the peppers and allow them to cool slightly while finishing the filling.
While the poblanos cook, in a large skillet, melt the butter.
Place the onion in the skillet and saute for about 2 minutes.
Pour in the tomatoes, Kevin's Chicken Chile Verde and the sauce packet. I put the chicken and sauce in frozen. If you want the dish done even faster, defrost the chicken and sauce in the refriegerator before using or defrost it in the microwave.
Cover and simmer until chicken is heated through.
Pour in 2/3 of the cilantro and 2/3 of the cheese and stir to combine.
Stuff the peppers with the chicken filling. Slit the peppers lengthwise to allow for easier stuffing if desired.
Sprinkle the peppers with the remaining cilantro and cheese.
Garnish with avocado and lime wedges, if desired. Squeeze lime juice over chicken before eating.