4.9 from 26 votes
Poblano Skillet Enchiladas
If there’s one thing I love, it’s an easy, cheesy, one-skillet meal that packs a punch of flavor with minimal cleanup. Enter these Poblano Skillet Enchiladas—they’re everything you love about enchiladas but with a major shortcut, and trust me, you’ll be making them on repeat.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
people
Calories:
437 kcal
Course:
Main Course
Cuisine:
American, Mexican, Tex-Mex
Ingredients
- 3 chicken breast cut in half, boneless, skinless
- 16 ounces tomatillo salsa or green enchilada sauce
- 4 ounces diced green chiles
- 1 tablespoon olive oil
- 1 poblano pepper diced
- 1 cup corn kernels from about 2 ears of corn (or frozen corn, fresh
- 1 cup black beans
- 3 cups Monterey jack cheese shredded
- 6 corn tortillas (6 inch tortillas)
- scallion to garnish, lime wedges
- cilantro
- lime
- sour cream
Instructions
- In a large pot over medium heat, combine the chicken, tomatillo salsa, and green chiles. Stir, cover, and simmer for 20 minutes, or until the chicken is fully cooked and shreds easily. Remove the chicken, shred with two forks, and set aside. Reserve the sauce in the pot.
- Preheat the oven to 375°F. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the diced poblano pepper and sauté for 3-4 minutes until softened. Remove and combine with the corn and black beans
- In the same skillet, spread a thin layer of the reserved sauce. Then layer as follows:3 corn tortillas, tearing as needed to fit the skilletHalf of the shredded chickenHalf of the poblano, corn and bean mixture.Half of the shredded cheese
- Repeat the layers with the remaining ingredients, finishing with cheese on top. Pour any remaining sauce over the top for extra flavor
- Transfer the skillet to the oven and bake uncovered for 20-25 minutes, until bubbly and the cheese is golden and melty.
- Remove from the oven and top with chopped scallions and fresh cilantro. Serve warm with lime wedges for a zesty finish.
Cup of Yum
Notes
- Save on dishes - if your skillet is the right size for everything and oven safe, use it to cook the chicken then remove the chicken to shred and let it rest on the cutting board while you proceed with the recipe.
Nutrition Information
Calories
437kcal
(22%)
Carbohydrates
29g
(10%)
Protein
32g
(64%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
86mg
(29%)
Sodium
991mg
(41%)
Potassium
687mg
(15%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
886IU
(18%)
Vitamin C
10mg
(11%)
Calcium
482mg
(48%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 437
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 991mg | 41% |
| Potassium | 687mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 886IU | 18% |
| Vitamin C | 10mg | 11% |
| Calcium | 482mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.