Dinner
50 Meals Under 500 Calories
Chicken Poblano Enchiladas with Green Sauce
This chicken dish is a flexible meal option that pairs well with simple sides and works nicely for leftovers.
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Prep Time15
Cook Time35
Total Time50
Servings2
Ingredients
- 8 oz boneless skinless chicken breast
- 4 small corn tortillas
- 1 poblano pepper, diced
- 1/4 cup diced onion
- 3/4 cup green enchilada sauce or tomatillo salsa
- 1/3 cup shredded reduced-fat cheese
- Cooking spray or 1 tsp olive oil
- Salt and black pepper, to taste
Instructions
- Heat the oven to 375°F.
- Season the chicken lightly with salt and black pepper.
- Heat a skillet coated with cooking spray or olive oil over medium heat.
- Cook the chicken for 5 to 6 minutes per side, until cooked through. Transfer to a plate, cool slightly, and shred or chop.
- In the same skillet, cook the poblano and onion for 3 to 4 minutes, until softened. Stir in the chicken.
- Warm the tortillas briefly so they are pliable.
- Fill each tortilla with the chicken mixture and roll tightly.
- Arrange the enchiladas seam-side down in a baking dish.
- Spoon the green enchilada sauce over the top and sprinkle with cheese.
- Bake for 15 to 18 minutes, until hot and bubbly.
- Serve while hot.
Gourmet Geek Tip
Warm the tortillas before filling so they do not crack. | Use leftover cooked chicken to shorten the preparation time. | Serve with shredded lettuce or a tomato and avocado salad.
Equipment You'll Need
Skillet
Small baking dish
Oven
Knife & cutting board
Spoon