Savory Chicken Poblano Skillet Enchiladas
A flavorful and satisfying dish that combines tender chicken, roasted poblano peppers, and a rich enchilada sauce, all cooked in one skillet for a quick, hassle-free meal.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Main 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 chopped onion for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds.
- Add chicken breast to the skillet, season with salt and pepper, and cook for 5-7 minutes on each side until golden brown. Shred the chicken once cooked.
- Add chopped roasted poblano peppers and enchilada sauce to the skillet with the shredded chicken. Simmer for 5 minutes.
- Warm tortillas in a separate skillet or microwave for 30 seconds. Spoon chicken mixture into each tortilla and roll tightly.
- Place rolled tortillas seam-side down in the skillet. Pour remaining enchilada sauce over the top and sprinkle with cheese. Cover and cook on low for 5-7 minutes until cheese is melted.
- Garnish with fresh cilantro and serve hot.
Notes
For variations, consider using black beans for a vegetarian option or adding jalapeños for extra heat.