Skillet Chicken Poblano Enchiladas
Note: Quick and easy, this family-friendly meal is sure to become a regular on your menu rotation. Poblanos can vary quite a bit in terms of heat, so trying a bite of the pepper before adding in the serrano can help avoid overheating the dish. From Meredith Deeds.
• 3 tbsp. unsalted butter
• 1 medium onion, diced
• 2 poblano chiles, seeded and diced
• 1 serrano chile, seeded and finely diced, optional
• 3 tbsp. flour
• 1 tbsp. chili powder
• 1/2 tsp. salt
• 2 c. low-sodium chicken broth
• 1 c. sour cream
• 2 1/2 c. shredded rotisserie chicken
• 12 corn tortillas, cut into 1-in. squares
• 1 c. grated colby-jack cheese
• 1/4 c. cilantro leaves
• 1/2 medium avocado, diced
• 1/2 c. diced red onion
• Lime wedges
In a 12-inch skillet, heat butter over medium heat. Add the onion, poblano and serrano chiles. Cook, stirring, for 6 minutes or until vegetables are softened. Add the flour, chili powder and salt, and continue to cook, stirring constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce the heat to low and simmer for 5 minutes. The mixture should be slightly thickened.
Add the sour cream and whisk until fully incorporated. Stir in the chicken and the tortillas. Sprinkle the cheese over the top. Cover and cook over low heat for another 5 to 7 minutes, or until the cheese is melted and the mixture is bubbly.
Garnish the top with the cilantro leaves, avocado and red onion and serve with the lime wedges on the side.
Nutrition information per serving:
Calories 470 Fat 27 g Sodium 670 mg
Carbohydrates 33 g Saturated fat 13 g Total sugars 4 g
Protein 27 g Cholesterol 105 mg Dietary fiber 5 g
Exchanges per serving: 1 vegetable, 2 starch, 3 medium-fat protein, 2 fat.