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
Scale
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.
