Poblano Skillet Enchiladas

4.93 from 13 votes

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 Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Mexican, Tex Mex, Southwestern

Servings: people

Author: Gaby Dalkin

Ingredients

3 boneless, skinless chicken breasts cut in half
16 ounces tomatillo salsa or green enchilada sauce
4 ounces diced green chiles
1 tablespoon olive oil
1 poblano pepper diced
1 cup fresh corn kernels from about 2 ears of corn (or frozen corn
1 cup black beans
3 cups shredded Monterey Jack cheese
6 corn tortillas (6 inch tortillas)
scallions, cilantro, lime wedges, sour cream to garnish

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 skillet
Half of the shredded chicken
Half 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.

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