Poblano Skillet Enchiladas


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I think today calls for a bit of a celebration don’t you think!!! Let’s make Poblano Skillet Enchiladas!

Poblano Skillet Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

We’re keeping things delicious with this Poblano Skillet Enchilada situation. It’s not your typical enchilada recipe, its more of a layered lasagna made in a skillet and topped with ALL THE CHEESE. To say this is a game changer would be an understatement… it’s on par with that quinoa bake I made a few weeks ago and everyone obsessed over. So if you were to ask me if you should make this tonight for dinner, the answer is without a doubt YES.

Poblano Skillet Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

It’s a shredded chicken recipe cooked in salsa, you can use my guacamole starter or any of my salsas and it will be pure perfection. 100% guaranteed. Then just layer in some tortillas, beans, cheese, corn and some green chiles and game over. You probably have almost everything in your fridge already. And feel free to get creative. If you have leftover wilted spinach, add that in. If you want to add some sautéed bell peppers, that works perfectly. Sky’s the limit.

Poblano Skillet Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Poblano Skillet Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Poblano Skillet Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Poblano Skillet Enchiladas

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Gaby Dalkin
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  • 3 chicken breasts cut in half
  • 1 jar Gaby's Guacamole Starter
  • 1 4- ounce can green chiles
  • 3 cups shredded Monterey Jack cheese
  • 6 6- inch corn tortillas
  • 1 cup black beans
  • 1 cup fresh corn removed from the cob
  • scallions and cilantro to garnish


  • Combine the chicken, guacamole starter and green chiles in a large pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
  • Preheat the oven to 375 degrees F.
  • In a medium-large sized skillet, layer the ingredients, starting with a layer of sauce followed by 3 tortillas, ½ of the chicken, ½ of the black beans, ½ of the corn, ½ of the cheese.
  • Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  • Top with scallions and cilantro to serve. Cut into wedges as needed.
Poblano Skillet Enchiladas: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson /  Recipe from What’s Gaby Cooking

** This post is brought to you by GreenPan. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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  1. Sommer @aspicyperspective

    This dish looks and sounds fantastic! Adding this recipe to my list to make soon!

  2. Erin@WellPlated

    I never EVER can get enough Tex-Mex in my life. These look perfect!

  3. Marlene

    Yum! Great way to use the salsas I bought Sunday at your demo in San Diego. I love anything poblano. Definitely putting this on the dinner list this week.

  4. Monika

    I admit, I have never had a skillet to use in the oven. This needs to be fixed right now!

  5. Maria from almostproperly.com

    Anything with a title that ends in:”Topped with all of the cheese”…. sounds like my kind of recipe for sure!! YUM!

  6. David Jung

    Yes, i had all the ingredients. Made this tonight with chicken cooked in my pressure cooker with Herdez simmer sauce instead of salsa. Super idea.

  7. Meghab

    I dont see pablanos in the recipe, is that a mistake? And it calls for enchilada sauce in the body of the recipe but not in the ingredient list.

    • Gaby

      there are poblanos in my salsa!!! and the enchilada sauce is the same as the salsa for this recipe!! will have them update. thanks for catching

    • Jennifer

      Recipe needs updating. Enchilada sauce is missing in ingredient list… is it homemade? What is a jar of Gaby sauce? Can I just use roasted fresh poblanos and chilis instead of stuff from a can/jar?

  8. Sandy

    I’d love to make this but I don’t have the starter. I have everything else. Can you advise a substitution?

  9. Deb B

    I would like to make this. Where do I buy guacamole starter? Or what can I sub?

  10. Danita

    Made this last night. I didn’t have your guacamole starter on hand, but I do plan to get some this weekend and saw online and it’s on sale right now.

    I used a can of green enchilada sauce, sm can of green chili’s and about 1/4 C of chopped smoked hatch chili’s I had saved in the freezer. It worked out well. I used a 12″ cast iron skillet and used 4 corn tortillas for each layer.

    I topped with the scallions, cilantro and served chopped avocado and greek yogurt (vs sour cream) on the side.

    Tasted wonderful and everyone enjoyed the meal. Thanks for another easy recipe to add to my weekday rotation.

  11. Kathy O’Brien

    Sorry if this info is there and I’ve just missed it!
    How many servings? I need to serve 7 people next week on our ski trip to Whistler. It will be yet another What’s Gaby Cooking vacation!! 🙂


  12. Ali

    This was so delicious! I used green salsa and added a little greek yogurt to the sauce. Made it last week and had to make ir again today!

  13. A-heyhey

    Hello! Greetings from the Southern Hemisphere. I can get your starter here (horray!), but (1) when you refer to black Beans do you mean black beans straight or the Mexican style ones which already contain other ingredients, (2) what’s the measurement of a small jar of green Chiles?

    • Gaby

      1: plain cooked black beans, no other ingredients
      2: 4 ounce can!