Smoky Poblano Chicken Enchilada Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 3 large poblano peppers
• 2 tbsp neutral oil (divided)
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp dried oregano
• 0.25 to 0.5 tsp chipotle chili powder or 1 to 2 tsp minced chipotle in adobo
• 2 cups red enchilada sauce
• 0.5 cup low sodium chicken broth
• 1.5 lb cooked shredded chicken
• 8 small corn tortillas (6 inch), cut into strips
• 2 cups shredded cheese (Monterey Jack, pepper Jack, or Mexican blend)
• Salt and black pepper
• Optional toppings: Mexican crema or sour cream, cilantro, green onions, avocado, lime, radishes

Do This

• 1) Char poblanos over flame or under broiler until blackened, steam in covered bowl, peel, seed, and slice into strips.
• 2) Preheat oven to 400°F (200°C). Heat 1 tbsp oil in a 12 inch oven safe skillet. Sauté onion until softened; add garlic.
• 3) Stir in cumin, smoked paprika, chili powder, oregano, chipotle, and poblano strips. Cook until fragrant.
• 4) Pour in enchilada sauce and broth; simmer 3 to 5 minutes. Add shredded chicken and tortilla strips, stirring to coat.
• 5) Simmer 5 to 7 minutes until tortillas soften and sauce thickens. Taste and adjust salt and heat.
• 6) Drizzle remaining 1 tbsp oil around edges if desired, top evenly with cheese, and bake 10 to 12 minutes until bubbly and melted. Broil briefly to brown if you like.
• 7) Rest 5 minutes, then garnish with crema, cilantro, green onions, avocado, and lime. Serve hot straight from the skillet.

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Why You’ll Love This Recipe

• All the flavor of chicken enchiladas without the rolling and fuss, made in one skillet.
• Deep, smoky heat from charred poblanos and chipotle balanced by a rich, cheesy topping.
• Perfect for rotisserie chicken, so it is weeknight friendly but tastes restaurant worthy.
• Easy to customize for spice level, cheese type, and your favorite toppings.

Grocery List

• Produce: 3 poblano peppers, 1 yellow onion, 3 cloves garlic, fresh cilantro, 1 to 2 limes, 1 avocado, 4 to 6 radishes, 2 to 3 green onions
• Dairy: 2 cups shredded cheese (Monterey Jack, pepper Jack, or Mexican blend), Mexican crema or sour cream
• Pantry: 1.5 lb cooked shredded chicken, 8 small corn tortillas, 2 cups red enchilada sauce, 0.5 cup chicken broth, neutral oil, ground cumin, smoked paprika, chili powder, dried oregano, chipotle chili powder or canned chipotle in adobo, salt, black pepper

Full Ingredients

For the Skillet Enchiladas

• 3 large poblano peppers
• 2 tbsp neutral oil (such as vegetable, canola, or avocado oil), divided
• 1 medium yellow onion, halved and thinly sliced
• 3 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp dried oregano (Mexican oregano if available)
• 0.25 tsp ground coriander (optional, for extra earthiness)
• 0.25 to 0.5 tsp chipotle chili powder or 1 to 2 tsp minced chipotle in adobo (to taste for heat and smokiness)
• 2 cups red enchilada sauce (store bought or homemade)
• 0.5 cup low sodium chicken broth or water (plus 2 to 4 tbsp extra if needed to loosen)
• 1.5 lb cooked shredded chicken (about 4 cups; rotisserie works great)
• 8 small corn tortillas (6 inch), cut into 1 inch wide strips
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp freshly ground black pepper, plus more to taste

Cheese Layer

• 2 cups (about 8 oz) shredded cheese, such as:
  • Monterey Jack
  • Pepper Jack (for extra heat)
  • Mexican blend or cheddar Jack

Optional Toppings and Garnishes

• 0.25 to 0.33 cup Mexican crema or sour cream (for drizzling)
• 0.25 cup chopped fresh cilantro
• 2 to 3 green onions, thinly sliced
• 1 avocado, diced or sliced
• 4 to 6 radishes, thinly sliced
• Lime wedges, for squeezing over each serving
• Crumbled queso fresco or cotija (optional extra cheese)

Step-by-Step Instructions

Step 1: Char and Prep the Poblanos

Rinse and dry the poblano peppers. Char them until the skins are blistered and mostly blackened. You can do this in one of three ways: directly over a gas burner on medium high heat, turning with tongs every minute for 6 to 8 minutes; under the broiler on a foil lined baking sheet, 6 inches from the heat, turning once until blackened on all sides, about 8 to 10 minutes; or in a dry cast iron skillet over medium high, turning frequently until blistered. Once charred, immediately transfer the peppers to a bowl and cover tightly with a lid, plate, or plastic wrap. Let them steam for 10 minutes. This loosens the skins. When cool enough to handle, peel off the blackened skins with your fingers, remove stems and seeds, and slice the poblanos into thin strips. Set aside.

Step 2: Preheat the Oven and Sauté the Aromatics

Preheat your oven to 400°F (200°C). Place a 12 inch oven safe skillet, preferably cast iron, over medium heat. Add 1 tablespoon of the neutral oil. When it shimmers, add the sliced onion and 0.5 teaspoon of the salt. Cook, stirring occasionally, until the onion is softened and starting to turn golden at the edges, about 5 to 7 minutes. Add the minced garlic and cook for 30 to 60 seconds, stirring, just until fragrant and no longer raw smelling. Avoid browning the garlic so it does not turn bitter.

Step 3: Build the Smoky Spicy Sauce Base

Reduce the heat slightly to medium low. Sprinkle the cumin, smoked paprika, chili powder, dried oregano, and ground coriander (if using) into the skillet. Stir constantly for 30 to 45 seconds to lightly toast the spices in the oil and onion mixture. Add the chipotle chili powder or minced chipotle in adobo, depending on what you are using, and stir it through. Add the sliced roasted poblano strips to the pan and toss to coat them in the spices and aromatics. Pour in the enchilada sauce and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes to let the flavors meld.

Step 4: Add the Shredded Chicken and Tortillas

Stir the shredded chicken into the simmering sauce until every piece is coated, breaking up any large clumps with a spoon. Add the tortilla strips, scattering them evenly over the skillet, then gently fold and stir so they are submerged and coated in sauce. The tortillas will soften and thicken the mixture as they cook, giving it that classic enchilada texture. Simmer on medium low heat for 5 to 7 minutes, stirring occasionally, until the tortillas are tender but not falling apart and the sauce has thickened to a hearty, spoonable consistency. If the mixture seems too thick or dry, splash in 2 to 4 tablespoons more broth or water. Taste and season with additional salt and black pepper as needed.

Step 5: Blanket with Cheese and Bake Until Bubbly

Once the chicken and tortillas are tender and the sauce is richly flavored, use a spoon to smooth the top into an even layer. If you like slightly crisp edges, drizzle the remaining 1 tablespoon of oil around the inside edge of the skillet. Sprinkle the shredded cheese evenly over the surface, covering the chicken mixture from edge to edge. Transfer the skillet to the preheated 400°F (200°C) oven. Bake for 10 to 12 minutes, until the cheese is fully melted and the edges are bubbling. For a more browned, blistered top, switch the oven to broil for an additional 1 to 2 minutes, watching closely so the cheese does not burn.

Step 6: Garnish Generously and Serve Hot

Carefully remove the hot skillet from the oven and place it on a heat safe trivet. Let the enchilada skillet rest for about 5 minutes; this helps it set slightly so it is easier to scoop. Drizzle with Mexican crema or dollops of sour cream. Scatter chopped cilantro and sliced green onions over the top. Add diced or sliced avocado and radish slices for freshness and crunch. Bring the skillet to the table and serve straight from the pan, with lime wedges on the side for squeezing over each portion. Use a large spoon to scoop portions into shallow bowls or onto warm plates. Enjoy immediately while the cheese is still gooey and the sauce is steaming.

Pro Tips

• Control the heat level: Start with the lower amount of chipotle and taste the sauce before adding more. You can always add extra spice, but you cannot take it away.
• Use rotisserie chicken: For a fast weeknight dinner, pull the meat from a store bought rotisserie chicken. Dark meat adds extra richness and stays very tender.
• Char poblanos thoroughly: Let the skins get very blistered and black. That is where the deep smoky flavor comes from, and steaming them afterward makes peeling easy.
• Do not overcook the tortillas: Simmer just until they are soft and the sauce thickens. Overcooking can make them fall apart and turn mushy.
• Skillet alternatives: If you do not have an oven safe skillet, cook the filling in a regular pan, then transfer to a greased baking dish, top with cheese, and bake as directed.

Variations

• Verde version: Swap the red enchilada sauce for green enchilada sauce, add a handful of chopped fresh cilantro to the sauce, and finish with crumbled queso fresco instead of shredded cheese.
• Vegetarian black bean skillet: Replace the chicken with two 15 oz cans of black beans (drained and rinsed) and add 1 cup of corn kernels. Use vegetable broth instead of chicken broth.
• Extra cheesy and creamy: Stir 0.5 cup of crema or sour cream into the skillet right before adding the cheese topping, and finish with both shredded cheese and a sprinkle of crumbled cotija.

Storage & Make-Ahead

Let the enchilada skillet cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Reheat individual portions in the microwave until hot, or rewarm larger portions in a covered baking dish at 350°F (175°C) for 15 to 20 minutes, adding a splash of broth if it seems dry. For freezing, assemble and bake the skillet as directed, let it cool completely, then transfer portions to freezer safe containers. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating. Note that the tortillas will soften more after freezing, but the flavors will still be delicious. For easy weeknight prep, you can char and slice the poblanos and shred the chicken a day or two in advance; store them separately in the fridge until you are ready to cook.

Nutrition (per serving)

Approximate values for one of 4 servings, without optional toppings: about 750 calories; 55 g protein; 40 g fat; 35 g carbohydrates; 5 g fiber; 1,500 mg sodium (this will vary widely based on the brand of enchilada sauce, cheese, and broth you use). To lighten it up, use part skim cheese, leaner chicken breast, and a reduced sodium enchilada sauce and broth.