I think today calls for a bit of a celebration don’t you think!!! Let’s make Poblano Skillet Enchiladas!
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.
It’s a shredded chicken recipe cooked in salsa or enchilada sauce, you can use my guacamole starter or any of my salsas and it will be pure perfection. 100% guaranteed. An option that uses chipotle peppers and enchilada sauce can be found in skillet chipotle chicken enchilada bake recipe. 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
Ingredients
- 3 chicken breasts cut in half
- 1 16 ounce jar tomatillo salsa or green enchilada sauce
- 1 4-ounce can green chiles (optional)
- 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
Instructions
- Combine the chicken, salsa 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Making this tonight and I'm sure it's going to be as good as all of the other recipes I've made of yours!!! Thanks once again for entertaining our taste bud's!!
So good and even better the next day!!
Just made this tonight for my family. Awesome! A great weeknight dish that’s pure comfort. Definitely will add to my weeknight rotation.
Just made this tonight fr my family. Awesome! A great weeknight dish that’s pure comfort. Definitely will add to my weeknight rotation.
Sooooooo good!!! We will definitely be making this again!! Thank you 🙂
Hi Gaby. Looking forward to making this. Would you explain where the poblanos are please. Thank you
in the salsa!! but you can use any green salsa
This is delicious! Turned the leftovers into a soup by adding chicken broth. Double the meals, double the yum
This recipe is a real winner!!! Can’t believe I haven’t seen this one earlier. Added some cauliflower to the mix, delicious!! Thank you Gaby!
This recipe is delicious. It’s so easy and flavorful. I used frozen roasted corn from Trader Joe’s since fresh corn is out of season. It was so good and added a sweetness to it. It was even better the next day as leftovers once the flavors melded. This is going to be a great addition to meal rotations and seems like you could change it up by adding different flavors- spinach, sautéed onions, olives-be creative!
This was so easy and sooo good! I found a tomatillo salsa with poblano peppers (Wegmans Brand) to sub for the guacamole starter. Cooked the chicken in the sauce in my Instant pot for 8 minutes. Kids loved it. Topped with a little sour cream. Will definitely add to the rotation. Thanks, Gaby!
I just found this website, so I haven't tried any of the delicious looking recipes yet. But everything I have seen looks so good.
OMG I just made this and let me tell you, it is so good!!! I ended up using what I had on hand which was a tomatillo salsa from whole foods and I didnt have any green chiles. I really didnt think that it was going to be this good, but it is! This is for sure going in my rotation.
What can you substitute for Guacamole starter? I don’t have any.
I'd use a green salsa, preferably with poblanos!!
Looks good but it looks like the older recipe confused on the sauce. I’m not seeing a link either. Thanks!
How do we make this recipe without the starter kit? It’s not at Williams Sonoma right now.
Use your fav salsa!