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
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)
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.
