Description
Delicious chicken, roasted poblano peppers, and cheese wrapped in warm tortillas, perfect for family dinners or casual gatherings.
Ingredients
Scale
- 1 pound Boneless, skinless chicken breast (Cooked and shredded)
- 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 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. Add minced garlic and cook for another 30 seconds.
- Add chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes on each side until golden brown. Shred cooked chicken.
- Stir in chopped roasted poblano peppers and enchilada sauce with shredded chicken. Allow to simmer for 5 minutes.
- Warm tortillas in a separate skillet or microwave for about 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 melts.
- Garnish with fresh cilantro and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat as needed. For longer storage, freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg