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If you are craving a dish bursting with bold flavors and hearty textures, the Savory Chicken Poblano Skillet Enchiladas Recipe is exactly what you need on your dinner table. This delightful skillet enchilada recipe combines tender shredded chicken with smoky roasted poblano peppers and melty cheese, all wrapped in warm tortillas and smothered in rich enchilada sauce. It’s a comforting meal that feels like a festive celebration in every bite, perfect for family dinners or casual get-togethers with friends.
Ingredients You’ll Need
This Savory Chicken Poblano Skillet Enchiladas Recipe is wonderfully straightforward, relying on simple yet vibrant ingredients that come together to create layers of flavor and texture. Each ingredient plays a starring role, from the smoky poblano peppers adding a gentle kick, to the cheese that melts into a luscious topping.
- Boneless, skinless chicken breast: Cooked and shredded, this is the hearty protein base of the filling.
- Poblano peppers: Roasting brings out their smoky flavor and soft texture, essential for authentic taste.
- Onion: Finely chopped for a sweet, aromatic foundation when sautéed.
- Garlic: Minced to infuse the filling with a subtle savory depth.
- Enchilada sauce: Use homemade or store-bought to coat the filling and drizzle over the enchiladas.
- Tortillas: Corn or flour, warmed to make them pliable and perfect for rolling.
- Shredded cheese: Monterey Jack or cheddar for that irresistible gooey topping.
- Olive oil: For sautéing the aromatics and bringing everything together.
- Salt: Enhances all the flavors in the dish.
- Pepper: Adds a mild spicy kick and balances the richness.
- Fresh cilantro: Chopped and sprinkled on top as a bright, fresh garnish.
How to Make Savory Chicken Poblano Skillet Enchiladas Recipe
Step 1: Roast and Prep the Poblanos
Start by roasting the poblano peppers until their skins are charred and blistered—this is where their smoky magic develops. Once roasted, cover them tightly with plastic wrap to steam, which makes peeling off the skin easy. After peeling, chop the peppers into bite-sized pieces that will blend beautifully with the other ingredients.
Step 2: Sauté Aromatics
Heat olive oil over medium heat in your skillet, then add the finely chopped onion. Sauté until it turns translucent and soft, releasing a lovely sweetness. Add the minced garlic last, cooking briefly to prevent burning but to coax out that fragrant garlic flavor.
Step 3: Cook and Shred the Chicken
Add the chicken breasts to the skillet, seasoning them with salt and pepper. Cook on each side until golden brown and fully cooked through, about 5 to 7 minutes per side. Once rested, shred the chicken into tender strands, primed to soak up all the saucy goodness.
Step 4: Combine Chicken, Poblanos, and Sauce
Return the shredded chicken to the skillet and stir in the chopped roasted poblanos along with a cup of enchilada sauce. Let the mixture simmer gently for 5 minutes, allowing those flavors to meld into a rich, savory filling.
Step 5: Prepare the Tortillas
Warm your tortillas briefly in a skillet or microwave so they are pliable and easy to roll without breaking. This simple step makes all the difference for perfect enchiladas.
Step 6: Assemble and Cook the Enchiladas
Spoon a generous amount of the chicken and poblano filling onto each tortilla, then roll them tightly. Place the rolled tortillas seam-side down back in the skillet. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese. Cover and cook on low heat until the cheese melts and everything is heated through, about 5 to 7 minutes.
Step 7: Garnish and Serve
Finish with a handful of freshly chopped cilantro, adding a burst of color and a bright herbal note that perfectly complements the richness. Serve the enchiladas hot and enjoy that incredible aroma and flavor.
How to Serve Savory Chicken Poblano Skillet Enchiladas Recipe
Garnishes
Fresh cilantro is a classic garnish that adds brightness to the dish, but you can also try a dollop of sour cream or a sprinkle of diced avocado for extra creaminess and freshness. Thinly sliced radishes or a squeeze of lime juice can offer a wonderful zesty contrast to the richness.
Side Dishes
The hearty Savory Chicken Poblano Skillet Enchiladas Recipe pairs beautifully with simple sides like Mexican rice or refried beans. A crisp green salad with a tangy vinaigrette can balance the meal, or some pickled jalapeños can add a spicy kick for the adventurous palate.
Creative Ways to Present
If you’re hosting, serve the enchiladas right from the skillet for a rustic, communal feel. Alternatively, plate individual rolls topped with a colorful scoop of guacamole and a sprinkle of cotija cheese. For a fresh twist, swap out the chicken for black beans and corn for a vegetarian version that still delivers on flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Savory Chicken Poblano Skillet Enchiladas in an airtight container in the refrigerator. They will stay delicious for up to 3 days, making them a perfect next-day lunch or dinner option that only improves as the flavors meld.
Freezing
This recipe freezes incredibly well. Place the assembled enchiladas in a freezer-safe container, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve the texture and flavor.
Reheating
Reheat leftovers in a skillet over low heat, covered, until warmed through and the cheese is melty again. You can also microwave them, but gently heating in a pan helps maintain the best texture without drying out the enchiladas.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor. Just shred the meat and add it at the stage where the recipe calls for shredded chicken.
Are corn or flour tortillas better for this recipe?
Both work well; corn tortillas give a more traditional taste, while flour tortillas offer a softer, chewier texture. Use whichever you prefer or have on hand!
How spicy are poblano peppers?
Poblano peppers have a mild to medium heat level, making them perfect for those who enjoy a gentle kick without overwhelming spiciness. Roasting them enhances their smoky flavor and reduces any sharpness.
Can I make this recipe gluten-free?
Yes! Just be sure to use corn tortillas that are labeled gluten-free and check that your enchilada sauce does not contain gluten ingredients. This way, the dish stays safe and delicious.
Is it possible to bake instead of cook on the stovetop?
You can bake the assembled enchiladas in a baking dish at 350°F (175°C) for about 20 minutes until the cheese is bubbly and melted. Cover the dish with foil to keep them moist during baking.
Final Thoughts
I hope you give the Savory Chicken Poblano Skillet Enchiladas Recipe a try soon—it’s a true crowd-pleaser that’s as rewarding to make as it is to eat. The blend of smoky roasted poblanos, tender shredded chicken, and gooey cheese wrapped in warm tortillas is simply irresistible. Whether for a weeknight meal or a festive gathering, these enchiladas will become a beloved staple in your recipe collection.
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Savory Chicken Poblano Skillet Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Description
This Savory Chicken Poblano Skillet Enchiladas recipe features tender shredded chicken combined with smoky roasted poblano peppers and a flavorful enchilada sauce. Cooked entirely in a skillet, these enchiladas offer a quick and delicious meal with melted cheese and fresh cilantro garnish, perfect for a comforting weeknight dinner.
Ingredients
For the Filling
- 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)
- 1 tablespoon Olive oil (For sautéing)
- 1 teaspoon Salt (To taste)
- 0.5 teaspoon Pepper (To taste)
Other Ingredients
- 8 pieces Tortillas (Corn or flour, warmed)
- 1 cup Shredded cheese (Monterey Jack or cheddar)
- 1 handful Fresh cilantro (Chopped, for garnish)
Instructions
- Roast and Prepare Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes, which will help loosen the skins for easy peeling. Peel off the charred skin and chop the peppers finely.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it becomes translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook and Shred Chicken: Add the boneless, skinless chicken breasts to the skillet. Season with salt and pepper. Cook the chicken for about 5 to 7 minutes on each side or until it develops a golden brown crust and is fully cooked through. Remove from the skillet and shred the chicken using two forks.
- Combine Chicken with Poblano Peppers and Sauce: Return the shredded chicken to the skillet and add the chopped roasted poblanos along with the enchilada sauce. Stir to combine and let the mixture simmer for 5 minutes to meld the flavors together.
- Warm Tortillas: Warm the tortillas either in a separate skillet over medium heat or microwave them for 30 seconds to make them pliable for rolling.
- Assemble Enchiladas: Spoon the chicken and poblano mixture into each tortilla and roll them tightly. Place the rolled tortillas seam-side down in the skillet.
- Cook the Enchiladas: Pour any remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese evenly on top. Cover the skillet and cook on low heat for 5 to 7 minutes until the cheese melts and everything is heated through.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the enchiladas for a fresh, herbaceous finish and serve hot immediately.
Notes
- You can use either corn or flour tortillas based on your preference; warming them makes rolling easier.
- Homemade enchilada sauce works best for a richer flavor, but store-bought is convenient and still delicious.
- To roast poblanos without a broiler, you can also use a grill or gas stove flame for the best char.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in a covered skillet or microwave.
