I think today calls for a bit of a celebration don’t you think!!! Let’s make Poblano Skillet Enchiladas!
We’re keeping things delicious with this Poblano Skillet Enchilada situation. It’s not your typical enchilada recipe, its more of a layered lasagna made in a skillet and topped with ALL THE CHEESE. To say this is a game changer would be an understatement… it’s on par with that quinoa bake I made a few weeks ago and everyone obsessed over. So if you were to ask me if you should make this tonight for dinner, the answer is without a doubt YES.
It’s a shredded chicken recipe cooked in salsa or enchilada sauce, you can use my guacamole starter or any of my salsas and it will be pure perfection. 100% guaranteed. Then just layer in some tortillas, beans, cheese, corn and some green chiles and game over. You probably have almost everything in your fridge already. And feel free to get creative. If you have leftover wilted spinach, add that in. If you want to add some sautĂ©ed bell peppers, that works perfectly. Sky’s the limit.
Poblano Skillet Enchiladas
Ingredients
- 3 chicken breasts cut in half
- 1 16 ounce jar tomatillo salsa or green enchilada sauce
- 1 4-ounce can green chiles (optional)
- 3 cups shredded Monterey Jack cheese
- 6 6-inch corn tortillas
- 1 cup black beans
- 1 cup fresh corn removed from the cob
- scallions and cilantro to garnish
Instructions
- Combine the chicken, salsa and green chiles in a large pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
- Preheat the oven to 375 degrees F.
- In a medium-large sized skillet, layer the ingredients, starting with a layer of sauce followed by 3 tortillas, ½ of the chicken, ½ of the black beans, ½ of the corn, ½ of the cheese.
- Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Top with scallions and cilantro to serve. Cut into wedges as needed.
Photo by Matt Armendariz / Food Styling by Adam Pearson /  Recipe from What’s Gaby Cooking
This dish looks and sounds fantastic! Adding this recipe to my list to make soon!
Best idea! I can’t wait to try this!!
I’m loving the idea of one skillet enchiladas!
I never EVER can get enough Tex-Mex in my life. These look perfect!
Yum! Great way to use the salsas I bought Sunday at your demo in San Diego. I love anything poblano. Definitely putting this on the dinner list this week.
I admit, I have never had a skillet to use in the oven. This needs to be fixed right now!
Anything with a title that ends in:”Topped with all of the cheese”…. sounds like my kind of recipe for sure!! YUM!
Yes, i had all the ingredients. Made this tonight with chicken cooked in my pressure cooker with Herdez simmer sauce instead of salsa. Super idea.
This looks so good, I’ll make it for the fam, but I don’t eat meat what do you suggest for a vegetarian option?
I dont see pablanos in the recipe, is that a mistake? And it calls for enchilada sauce in the body of the recipe but not in the ingredient list.
there are poblanos in my salsa!!! and the enchilada sauce is the same as the salsa for this recipe!! will have them update. thanks for catching
Recipe needs updating. Enchilada sauce is missing in ingredient list… is it homemade? What is a jar of Gaby sauce? Can I just use roasted fresh poblanos and chilis instead of stuff from a can/jar?
added the link! all fixed
I’d love to make this but I don’t have the starter. I have everything else. Can you advise a substitution?
tomatillo salsa
I would like to make this. Where do I buy guacamole starter? Or what can I sub?
added the link! all fixed
Made this last night. I didn’t have your guacamole starter on hand, but I do plan to get some this weekend and saw online and it’s on sale right now.
I used a can of green enchilada sauce, sm can of green chili’s and about 1/4 C of chopped smoked hatch chili’s I had saved in the freezer. It worked out well. I used a 12″ cast iron skillet and used 4 corn tortillas for each layer.
I topped with the scallions, cilantro and served chopped avocado and greek yogurt (vs sour cream) on the side.
Tasted wonderful and everyone enjoyed the meal. Thanks for another easy recipe to add to my weekday rotation.
Which skillet are you using here?
Sorry if this info is there and I’ve just missed it!
How many servings? I need to serve 7 people next week on our ski trip to Whistler. It will be yet another What’s Gaby Cooking vacation!! 🙂
Thanks!
Kathy
This serves 6-8!
This was so delicious! I used green salsa and added a little greek yogurt to the sauce. Made it last week and had to make ir again today!
Hello! Greetings from the Southern Hemisphere. I can get your starter here (horray!), but (1) when you refer to black Beans do you mean black beans straight or the Mexican style ones which already contain other ingredients, (2) what’s the measurement of a small jar of green Chiles?
1: plain cooked black beans, no other ingredients
2: 4 ounce can!
How do we make this recipe without the starter kit? It’s not at Williams Sonoma right now.
Use your fav salsa!
Looks good but it looks like the older recipe confused on the sauce. I’m not seeing a link either. Thanks!
What can you substitute for Guacamole starter? I don’t have any.
I’d use a green salsa, preferably with poblanos!!
OMG I just made this and let me tell you, it is so good!!! I ended up using what I had on hand which was a tomatillo salsa from whole foods and I didnt have any green chiles. I really didnt think that it was going to be this good, but it is! This is for sure going in my rotation.
I just found this website, so I haven’t tried any of the delicious looking recipes yet. But everything I have seen looks so good.
This was so easy and sooo good! I found a tomatillo salsa with poblano peppers (Wegmans Brand) to sub for the guacamole starter. Cooked the chicken in the sauce in my Instant pot for 8 minutes. Kids loved it. Topped with a little sour cream. Will definitely add to the rotation. Thanks, Gaby!
This recipe is delicious. It’s so easy and flavorful. I used frozen roasted corn from Trader Joe’s since fresh corn is out of season. It was so good and added a sweetness to it. It was even better the next day as leftovers once the flavors melded. This is going to be a great addition to meal rotations and seems like you could change it up by adding different flavors- spinach, sautéed onions, olives-be creative!
This recipe is a real winner!!! Can’t believe I haven’t seen this one earlier. Added some cauliflower to the mix, delicious!! Thank you Gaby!
This is delicious! Turned the leftovers into a soup by adding chicken broth. Double the meals, double the yum
Hi Gaby. Looking forward to making this. Would you explain where the poblanos are please. Thank you
in the salsa!! but you can use any green salsa
Sooooooo good!!! We will definitely be making this again!! Thank you 🙂
Just made this tonight fr my family. Awesome! A great weeknight dish that’s pure comfort. Definitely will add to my weeknight rotation.
Just made this tonight for my family. Awesome! A great weeknight dish that’s pure comfort. Definitely will add to my weeknight rotation.
So good and even better the next day!!
Making this tonight and I’m sure it’s going to be as good as all of the other recipes I’ve made of yours!!! Thanks once again for entertaining our taste bud’s!!
Made this tonight- was super easy and not too labor intensive! I served this right out of the oven, and the bottom layer was mush. I had only used a light layer of the sauce on bottom… wondering if I did something wrong? It was still delicious.
Looks great! I’m also thinking of adapting it to try & mimic fabulous cheese chile rellenos I had a few years ago at a restaurant…chiles dipped in egg/panko crumbs filled w cheese, pine nuts, currants/raisins (no meat).. Any suggestions?? Thanks!