If you love bold flavors wrapped up in a comforting meal, this Savory Chicken Poblano Skillet Enchiladas Recipe is an absolute must-try. It brings together tender shredded chicken, the mild smoky kick of roasted poblanos, and a rich enchilada sauce that blankets every bite in warmth and zest. Everything cooks right in one skillet, making it a fantastic weeknight dinner that feels special without the fuss. Trust me, once you taste these enchiladas, they’ll quickly become a beloved recipe to share with friends and family.
Ingredients You’ll Need
Each ingredient in this Savory Chicken Poblano Skillet Enchiladas Recipe plays a crucial role in layering flavors and textures, while keeping things simple and approachable. These essentials are easy to find and come together to create that perfect balance of creamy, spicy, and savory notes.
- 1 pound Boneless, skinless chicken breast: The foundation of tender protein that soaks up all the delicious flavors.
- 2 medium Poblano peppers: Roasted to smoky perfection, these add a mild heat and vibrant green color.
- 1 medium Onion: Provides sweetness and depth when sautéed until translucent.
- 2 cloves Garlic: Minced garlic gives that aromatic punch that wakes up the dish.
- 1 cup Enchilada sauce: Whether homemade or store-bought, it brings creaminess and a tangy spice.
- 8 pieces Tortillas: Corn or flour, warmed to make rolling easier and adding authenticity.
- 1 cup Shredded cheese: Monterey Jack or cheddar melts beautifully, adding gooey richness.
- 1 tablespoon Olive oil: Used for sautéing, it helps caramelize the onions and brown the chicken.
- 1 teaspoon Salt: For seasoning and enhancing all the flavors.
- 0.5 teaspoon Pepper: Just enough heat to balance without overpowering.
- 1 handful Fresh cilantro: Chopped and sprinkled on top for a fresh, herbal finish.
How to Make Savory Chicken Poblano Skillet Enchiladas Recipe
Step 1: Roast and Prepare the Poblanos
Start by roasting your poblano peppers either directly over an open flame or under the broiler. The goal is to get the skin charred and blistered, which adds that beautiful smoky flavor. Once roasted, cover them with plastic wrap and let them steam for about 10 minutes—this makes peeling off the skin a breeze. After peeling, chop the peppers into bite-sized pieces ready to mingle with the chicken.
Step 2: Sauté the Aromatics
Heat up your olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté until it becomes translucent and fragrant, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma without burning. These aromatics form the flavorful base for the filling.
Step 3: Cook and Shred the Chicken
Add the chicken breasts to the skillet with the onions and garlic. Sprinkle with salt and pepper to season. Cook the chicken for about 5 to 7 minutes on each side, or until it’s golden brown and cooked through. Remove from the skillet and shred the meat using two forks—this shredded chicken is going to soak up all the delicious sauce in the next step.
Step 4: Simmer Chicken with Poblano and Sauce
Return the shredded chicken to the skillet and stir in the chopped roasted poblanos along with the enchilada sauce. Let this mixture simmer gently for 5 minutes so all the flavors combine and the chicken becomes perfectly moist and tender. This step really brings that rich, savory heart to the dish.
Step 5: Warm and Fill the Tortillas
Warm your tortillas either in a dry skillet or microwave for about 30 seconds—this makes them pliable and easier to roll. Spoon a generous amount of the chicken and poblano mixture onto each tortilla, then roll them up tightly to secure all the delicious filling inside.
Step 6: Assemble and Melt the Cheese
Place the rolled tortillas seam-side down back into the skillet. Pour the remaining enchilada sauce evenly over the top, then sprinkle the shredded cheese generously over everything. Cover the skillet and let it cook on low heat for 5 to 7 minutes until the cheese has melted into a luscious, gooey blanket.
Step 7: Garnish and Serve Hot
Finish off your Savory Chicken Poblano Skillet Enchiladas Recipe with a sprinkle of fresh chopped cilantro to introduce a pop of bright herbal freshness. Serve straight from the skillet and enjoy the satisfying aroma and flavors in every bite.
How to Serve Savory Chicken Poblano Skillet Enchiladas Recipe
Garnishes
Adding fresh cilantro on top is the classic way to brighten this dish, but you can also add a dollop of sour cream or a squeeze of fresh lime juice for a tangy counterpoint. Thinly sliced radishes or diced avocado can add delightful texture contrasts and fresh flavor layers.
Side Dishes
These skillet enchiladas pair beautifully with simple sides like Mexican rice or refried beans to create a well-rounded meal. A crisp green salad with a light vinaigrette can also provide refreshing balance to the rich, cheesy filling.
Creative Ways to Present
For a festive touch, serve these enchiladas family-style right in the skillet at the table—complete with colorful dishes and your favorite salsa options. Or, create enchilada bowls by layering the chicken poblano filling over a bed of rice and topping with cheese and garnishes for a deconstructed take.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover skillet enchiladas in an airtight container for up to 3 days. They reheat nicely in either the oven wrapped with foil or in the microwave, keeping all those savory flavors intact.
Freezing
This Savory Chicken Poblano Skillet Enchiladas Recipe also freezes well. Arrange the enchiladas in a freezer-safe container or wrap tightly with foil and plastic wrap. They’ll keep fresh in the freezer for up to 2 months. Just thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place the enchiladas in a preheated oven at 350°F (175°C) covered with foil for 15 to 20 minutes. You can also microwave them for a few minutes until heated through, but heating in the oven helps maintain their texture and melts the cheese beautifully.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a bit more moisture and richness, which can make the enchiladas even juicier. Just adjust the cooking time slightly to ensure they’re cooked through before shredding.
What if I don’t have poblano peppers? What can I substitute?
If poblanos aren’t available, you can use Anaheim peppers or even mild green bell peppers for a similar texture and mild heat. Roasting them will still add great smoky flavor.
Is homemade enchilada sauce better than store-bought?
While homemade enchilada sauce delivers fresh flavor and you can customize the spice level, a good-quality store-bought sauce works wonderfully when you’re short on time. Just be sure to pick one with rich, authentic flavor.
Can I make this recipe gluten-free?
Yes! Use corn tortillas, and double-check the enchilada sauce ingredients to ensure they’re gluten-free. This recipe is easily adaptable and perfect for various dietary needs.
How spicy are these enchiladas?
The heat level is mild to moderate thanks to the poblano peppers, which are gentle and smoky. You can adjust spiciness by adding jalapeños or hot sauce if you prefer more kick.
Final Thoughts
This Savory Chicken Poblano Skillet Enchiladas Recipe is a true crowd-pleaser that combines ease, flavor, and comfort in one beautiful skillet meal. Whether you’re cooking for family or friends, it’s the kind of dish that invites everyone to dig in and savor each bite. I can’t wait for you to try it and make it a go-to in your cooking rotation. Enjoy every cheesy, smoky, savory moment!
Print
Savory Chicken Poblano Skillet Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Savory Chicken Poblano Skillet Enchiladas feature tender shredded chicken cooked with roasted poblano peppers and a rich enchilada sauce, all wrapped in warm tortillas and topped with melted cheese. This skillet recipe offers a quick, flavorful Mexican-inspired meal perfect for weeknight dinners.
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)
For Assembly
- 8 pieces Tortillas (Corn or flour, warmed)
- 1 cup Shredded cheese (Monterey Jack or cheddar)
- 1 handful Fresh cilantro (Chopped, for garnish)
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Cover them with plastic wrap to steam for 10 minutes, making the skin easier to peel. Then peel off the charred skin and chop the peppers finely.
- Sauté Onion and Garlic: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook and Shred Chicken: Add the chicken breasts to the skillet with the onions and garlic. Season with salt and pepper. Cook the chicken for 5 to 7 minutes on each side until golden brown and fully cooked through. Remove from heat and shred the chicken using two forks.
- Combine Ingredients: Return the shredded chicken to the skillet along with the chopped roasted poblano peppers and enchilada sauce. Stir well and simmer the mixture for 5 minutes to let the flavors meld.
- Prepare Tortillas: Warm the tortillas in a separate skillet or microwave them for about 30 seconds so they become pliable for rolling.
- Assemble Enchiladas: Spoon the chicken and pepper mixture onto each tortilla and roll them tightly. Place the rolled tortillas seam-side down in the skillet.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top. Cover the skillet, reduce the heat to low, and cook for 5 to 7 minutes until the cheese melts.
- Garnish and Serve: Once the cheese is melted and bubbly, remove the skillet from heat. Garnish the enchiladas with freshly chopped cilantro and serve hot.
Notes
- Roasting the poblano peppers adds a smoky depth of flavor, but you can substitute with canned roasted poblanos if short on time.
- Use either corn or flour tortillas based on preference; warming makes them easier to roll without tearing.
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the filling mixture.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- To make it gluten-free, use corn tortillas and check the enchilada sauce label for gluten-containing ingredients.
