Skinny Green Chicken Enchilada Bubble Up

Preheat oven to 350F, spray a 9x13 casserole dish with some non stick spray.
Cut your 10 small biscuits into 6 pieces each.
Pour 1/4 cup of your salsa verde into bottom of casserole dish and spread evenly across the bottom.
Place 1/2 of your cut biscuits in dish on sauce.
In a separate bowl, mix your 2 cups of shredded chicken with remaining salsa verde, diced poblano pepper, 4 oz diced green chiles, and 1 tsp chili powder.
Spread half of your chicken mixture evenly on top of your biscuits.
Sprinkle 1/2 cup of reduced fat shredded cheese, then repeat layer, remaining biscuits, remaining chicken mixture, and remaining cheese. (You can also save the full 1 cup of cheese for the top if you prefer.)
Top with diced green onion, loosely cover with foil and bake for 35 minutes. Then remove foil and bake another 15 minutes.
Cut into 6 equal servings. Store any leftovers in the fridge. Bubble up should also freeze well.