Why Make This Recipe
Savory Chicken Poblano Skillet Enchiladas are a delightful twist on a classic dish. They bring together tender chicken, roasted poblano peppers, and gooey cheese, all wrapped in warm tortillas. This recipe is perfect for a family dinner or a gathering with friends. It’s easy to make, satisfying, and bursting with flavor!
How to Make Savory Chicken Poblano Skillet Enchiladas
Ingredients
- 1 pound Boneless, skinless chicken breast (Cooked and shredded for filling.)
- 2 medium Poblano peppers (Roasted and chopped.)
- 1 medium Onion (Chopped finely.)
- 2 cloves Garlic (Minced.)
- 1 cup Enchilada sauce (Homemade or store-bought.)
- 8 pieces Tortillas (Corn or flour, warmed.)
- 1 cup Shredded cheese (Monterey Jack or cheddar.)
- 1 tablespoon Olive oil (For sautéing.)
- 1 teaspoon Salt (To taste.)
- 0.5 teaspoon Pepper (To taste.)
- 1 handful Fresh cilantro (Chopped, for garnish.)
Directions
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Roast the poblano peppers over an open flame or under a broiler until charred. Then, cover them with plastic wrap to steam for 10 minutes. After that, peel and chop the roasted peppers.
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Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until it turns translucent. Add minced garlic and cook for an additional 30 seconds.
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Place the chicken breast in the skillet and season with salt and pepper. Cook for 5-7 minutes on each side until golden brown. Once cooked, shred the chicken.
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Add the chopped roasted poblano peppers and enchilada sauce to the skillet with the shredded chicken. Let it simmer for 5 minutes.
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Warm the tortillas in a separate skillet or microwave for 30 seconds. Spoon the chicken mixture into each tortilla and roll them tightly.
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Place the rolled tortillas seam-side down in the skillet. Pour the remaining enchilada sauce over the top and sprinkle with cheese. Cover and cook on low heat for 5-7 minutes until the cheese is melted.
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Garnish with fresh cilantro and serve hot.
How to Serve Savory Chicken Poblano Skillet Enchiladas
These enchiladas can be served straight from the skillet. Pair them with a side of rice or beans for a complete meal. You might also want to serve them with salsa, sour cream, or avocado slices for extra flavor.
How to Store Savory Chicken Poblano Skillet Enchiladas
If you have leftovers, let them cool completely and then store them in an airtight container in the refrigerator. They will last for up to three days. You can reheat them in the microwave or on the stovetop.
Tips to Make Savory Chicken Poblano Skillet Enchiladas
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Use Fresh Ingredients: Fresh poblano peppers make a big difference in flavor. Look for ones that are firm and have a vibrant color.
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Cook Chicken in Bulk: You can cook and shred chicken breasts ahead of time. This makes the prep much quicker.
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Cheese Options: Feel free to mix different kinds of cheese for a unique taste.
Variation
You can easily customize this recipe by adding your favorite vegetables like spinach or zucchini. For a spicier kick, consider adding jalapeños or using a spicy enchilada sauce.
FAQs
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Can I use rotisserie chicken?
Yes, using rotisserie chicken is a great shortcut. Just shred the chicken and skip the cooking time. -
Can I freeze these enchiladas?
Yes, you can freeze the enchiladas. Just wrap them tightly and store them in the freezer for up to three months. -
What can I serve with these enchiladas?
Serve them with Mexican rice, refried beans, or a fresh salad for a complete meal.
Savory Chicken Poblano Skillet Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: None
Description
A delightful twist on classic enchiladas, featuring tender chicken, roasted poblano peppers, and gooey cheese wrapped in warm tortillas.
Ingredients
- 1 pound Boneless, skinless chicken breast (Cooked and shredded for filling.)
- 2 medium Poblano peppers (Roasted and chopped.)
- 1 medium Onion (Chopped finely.)
- 2 cloves Garlic (Minced.)
- 1 cup Enchilada sauce (Homemade or store-bought.)
- 8 pieces Tortillas (Corn or flour, warmed.)
- 1 cup Shredded cheese (Monterey Jack or cheddar.)
- 1 tablespoon Olive oil (For sautéing.)
- 1 teaspoon Salt (To taste.)
- 0.5 teaspoon Pepper (To taste.)
- 1 handful Fresh cilantro (Chopped, for garnish.)
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Cover with plastic wrap to steam for 10 minutes, then peel and chop.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.
- Add the chicken breast to the skillet, season with salt and pepper. Cook for 5-7 minutes on each side until golden brown, then shred the chicken.
- Add the chopped roasted poblano peppers and enchilada sauce to the skillet with the shredded chicken. Let simmer for 5 minutes.
- Warm the tortillas in a separate skillet or microwave for 30 seconds. Spoon the chicken mixture into each tortilla and roll tightly.
- Place rolled tortillas seam-side down in the skillet. Pour remaining enchilada sauce on top and sprinkle with cheese. Cover and cook on low heat for 5-7 minutes until cheese is melted.
- Garnish with fresh cilantro and serve hot.
Notes
For extra flavor, serve with salsa, sour cream, or avocado slices. Leftovers can be refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican