Cheesy Chicken Poblano Enchiladas
This savory chicken poblano enchiladas creates tender shredded chicken, smoky roasted poblano peppers and sweet bell peppers wrapped in soft tortillas and topped with rich, melty cheddar cheese, making every bite of these creamy poblano chicken enchiladas the best.
Servings 4 people
Calories 200kcal
Equipment
- 1 pan
Ingredients
- 4 flour tortillas
- 2 chicken breast cooked, shredded
- 2 poblano peppers roasted, chopped
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 2 cups cheddar cheese shredded
- 1 cup Greek yogurt
Instructions
Roast poblano peppers
- Preheat oven to 450℉Place poblano peppers on a baking sheet and roast for about 15 minutes.Remove from oven and place in a bowl, cover with lid. Let them steam for 19 minutes. Peel off skins, remove seeds and stems and chop finely.
Cook the chicken
- In a large skillet, heat oil over medium and add chicken breasts to skillet. Sear chicken for about 5-7 minutes, each side.Once cooked, transfer to cutting board and pull apart with two forks.
Prepare the filling
- In a large skillet, heat oil over medium heat.Add diced red and orange bell peppers.Sauté until soft.Stir in the shredded chicken, roasted poblano peppers and cheddar cheese. Mix well and cook until everything is heated.
Build the enchiladas
- Preheat oven to 350℉Warm tortillas to make them pliable.Spoon some of the filling into tortilla and roll them up. Next, place them in oven.Sprinkle cheddar cheese over top
Bake
- Cover with foil and bake for 20 minutes.Remove foil and bake for additional 10 minutes.
Serve
- Serve with a side of sweet potato fries or rice.Garnish with fresh lime.