Why Make This Recipe
Savory Chicken Poblano Skillet Enchiladas are not just tasty but also easy to make. This dish brings together delicious chicken, roasted poblano peppers, and cheese wrapped in warm tortillas. It combines flavors that everyone loves, making it perfect for family dinners or casual gatherings. Plus, you can customize it based on what you have at home!
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:
- Roast the poblano peppers over an open flame or under a broiler until charred. Cover them 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 it becomes translucent. Add minced garlic and cook for another 30 seconds.
- Add the 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 it is fully cooked.
- Stir in the chopped roasted poblano peppers and enchilada sauce with the shredded chicken. Let it simmer for 5 minutes.
- Warm the tortillas in a separate skillet or microwave for about 30 seconds. Spoon the chicken mixture into each tortilla and roll them tightly.
- 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 for 5-7 minutes until the cheese melts.
- Garnish with fresh cilantro and serve hot.
How to Serve Savory Chicken Poblano Skillet Enchiladas
Serve these enchiladas hot from the skillet. You can pair them with a side of rice, beans, or a simple salad. Adding a dollop of sour cream or guacamole on the side can enhance the flavors even more.
How to Store Savory Chicken Poblano Skillet Enchiladas
To store leftovers, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. Reheat in the microwave or on the stovetop until warmed through. If you want to keep them for longer, consider freezing the enchiladas. Wrap them well and store them in the freezer for up to 2 months.
Tips to Make Savory Chicken Poblano Skillet Enchiladas
- Always roast your poblano peppers for that smoky flavor.
- You can use rotisserie chicken to save time on cooking and shredding.
- Feel free to adjust the spice level by adding jalapeños or using spicier enchilada sauce.
- Top with avocado or your favorite hot sauce for extra flavor.
Variation
You can change up the proteins. Instead of chicken, use shredded beef or turkey for a different twist. If you want a vegetarian option, fill tortillas with black beans, cheese, and vegetables.
FAQs
Q: Can I use store-bought enchilada sauce?
A: Yes, store-bought enchilada sauce works great if you want to save time.
Q: How do I know when the chicken is done cooking?
A: The chicken is done when it reaches an internal temperature of 165°F (75°C) and is golden brown.
Q: Can I make these enchiladas ahead of time?
A: Yes, you can prepare them in advance and store them in the fridge. Just reheat before serving.