In a large mixing bowl, combine the smoked chicken, chopped green chiles, fresh cilantro, diced roasted poblano peppers, Rodeo Ranch seasoning, sour cream, and shredded cheese. Mix until thoroughly blended.

Lay a large flour tortilla flat on a clean surface. Spoon a generous portion of your filling onto the center of the tortilla, ensuring you leave some space at the edges. Carefully roll the tortilla tightly, folding in the sides as you go to create a secure burrito.

For stovetop: Heat a skillet over medium heat. Place the burrito seam-side down in the skillet and cook for about 2-3 minutes on each side until golden brown and heated through. For oven: Preheat your oven to 400°F (200°C). Arrange the burritos on a baking sheet and bake for 12-15 minutes, flipping halfway through for even crispiness.

Once cooked, slice the burrito in half or serve whole. Drizzle your favorite sauce (like Poblano Ranch) on top and garnish with fresh lime wedges for a zesty finish.