Gourmet Geek Printable Recipe
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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.

Chicken Poblano Enchiladas with Green Sauce recipe
Prep15
Cook35
Total50
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

  1. Heat the oven to 375°F.
  2. Season the chicken lightly with salt and black pepper.
  3. Heat a skillet coated with cooking spray or olive oil over medium heat.
  4. Cook the chicken for 5 to 6 minutes per side, until cooked through. Transfer to a plate, cool slightly, and shred or chop.
  5. In the same skillet, cook the poblano and onion for 3 to 4 minutes, until softened. Stir in the chicken.
  6. Warm the tortillas briefly so they are pliable.
  7. Fill each tortilla with the chicken mixture and roll tightly.
  8. Arrange the enchiladas seam-side down in a baking dish.
  9. Spoon the green enchilada sauce over the top and sprinkle with cheese.
  10. Bake for 15 to 18 minutes, until hot and bubbly.
  11. 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

Skillet • Small baking dish • Oven • Knife & cutting board • Spoon