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