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Preheat the oven to 400°F.
Heat the oil in a large oven-safe skillet over medium-high heat. Add the onions, poblanos, chicken, smoked paprika, garlic powder, and a pinch of salt. Cook for 8 to 10 minutes, until the peppers are charred and the chicken is nearly cooked through.
Stir in the enchilada sauce, salsa, cream cheese, rice, and beans. Top with 1 cup of cheese and remove from the heat.
Arrange the tortillas over the filling, gently pressing them into the sauce to create pockets. Fill the pockets and top the dish with the remaining cheese.
Bake for 10 to 15 minutes, until the sauce is bubbling and the tortillas are crisp around the edges.
Finish with flaky sea salt and serve with avocado, lime, Greek yogurt, and cilantro.